3 (1 lb.) acorn squash, cut in half, seeds removed
1 Tbsp. Carapelli olive oil
1 (20-oz.) pkg. Jennie-O-Turkey Store Lean Ground Turkey
1/2 cup chopped onion
1 (16-oz.) jar Pace salsa
1 cup cooked rice
1 cup frozen corn, thawed
1 Tbsp. chili powder
1 tsp. garlic salt
1/2 cup shredded Monterey Jack cheese
1/2 cup chopped cilantro
Mexican creme or sour cream
Heat the oven to 375*F.
Place squash cut side up, in 13x9" baking pan. In large skillet over medium heat, heat the oil until hot. Crumble turkey, add onion. Cook and stir until turkey is no longer pink and onion is tender, drain. Stir in salsa, rice, corn, chili powder and garlic salt. Divide mixture among each squash half. Cover and bake 40 to 50 minutes or until each squash is tender. Sprinkle with cheese and cilantro. Serve with Mexican creme or sour cream.
Serves 6