Whether you're just feeding yourself, or you're trying to impress company, stuffed squash makes for a fun and beautiful, yet simple meal. If you're cooking for yourself, it's great because you end up with easily portioned leftovers for lunches, which reheat really well.

Serves: 4

Ingredients:
2 acorn squash
1 pound ground turkey
1 leek, thinly sliced (white part only)
1 red pepper (diced)
1 cup wild rice (measured in uncooked form)
Salt and pepper, to taste

Directions:
Preheat oven to 375 degrees
Cut both acorn squash in half. Place, flesh side down, on a baking sheet lined with parchment paper or foil. Bake for 20-25 minutes, until fork tender.
While squash is baking, prepare wild rice according to package instructions.
In a pan, over medium heat, cook red pepper, leek and ground turkey until turkey is cooked through.
Mix wild rice in with turkey mixture, season to taste, then spoon into cooked squash.
I added a little cheese into my turkey/rice mixture before spooning into the squash, for a little extra flavor (because what doesn't taste better with cheese?)

Enjoy!