Stuffed Acorn Squash

• 2 whole Acorn Squash, Cut In Half
• 1 pound Ground Turkey
• 1 whole Medium Onion, Chopped
• 8 ounces, weight Whole Mushrooms, Chopped
• 2 teaspoons Poultry Seasoning
• 2 teaspoons Garlic Powder
• 2 teaspoons Whole Fennel Seed
• 1 bunch Kale, Chopped
• 1/2 cups Beef Broth
• 1/2 cups Panko
• 2 pinches Salt And Pepper
• 1 teaspoon Oil
• Grated Parmesan Cheese, For Topping

1. Take acorn squash and carefully cut into even halves.
2. Sprinkle salt and pepper into each half and place in a 400-degree oven.
3. Cook for approximately 1 hour.
4. In a large nonstick skillet, heat 1 teaspoon oil and add chopped onions and mushrooms.
5. Cook until soften, then add ground turkey.
6. Cook and crumble for about 10 minutes; add seasonings and stir.
7. Cook ground turkey until browned, then add chopped kale.
8. Continue to cook for another 10 minutes or so, then add beef broth and panko and bring down to a simmer.
9. Cook slowly until all of the broth is absorbed.
10. Set aside.
11. Spoon the turkey mixture into each acorn squash half.
12. Top with freshly grated Parmesan cheese and place under the broiler for about 5 to 8 minutes, until cheese is brown.

acorn, ground turkey, onion, mushrooms, poultry seasoning, garlic, fennel, beef broth, salt, oil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/stuffed-acorn-squash/ (may not work)