Autumn Acorn Squash

• 2 medium acorn squash
• 12 lb ground turkey
• 1 egg
• 12 cup cooked wild rice
• 12 cup chopped peeled tart apple
• 12 cup chopped fresh cranberries or 12 cup frozen cranberries
• 14 cup chopped celery
• 12 teaspoon salt
• 12 teaspoon dried parsley flakes
• 14 teaspoon ground allspice
• 14 teaspoon ground cardamom

1. Cut squash in half and discard seeds; set squash aside.
2. In a skillet over medium heat, cook turkey until no longer pink; drain.
3. Add egg, rice, apple, cranberries, celery, salt, parsley, allspice and cardamom.
4. Spoon into squash halves; place in an ungreased 13-in.
5. x 9-in.
6. x 2" baking dish.
7. Fill dish with hot water to a depth of 1/2 inches
8. Cover and bake at 350 for 25 minutes.
9. Uncover; bake 20-25 minutes longer or until the squash is tender.
10. Yield: 4 servings.

acorn squash, ground turkey, egg, rice, apple, fresh cranberries, celery, salt, parsley flakes, ground allspice, ground cardamom

Taken from www.food.com/recipe/autumn-acorn-squash-272585 (may not work)