Ingredients

small acorn squash (1 lb.)
1/4 C. chopped celery
1/4 tsp. salt
1/4 tsp. cinnamon
slice raisin bread, cubed
6 oz. lean ground turkey
1/4 C. chopped onion
1/4 tsp. curry powder
1/2 C. unsweetened applesauce

Cooking Instructions

Spray a 10x6x2-inch baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 oven for 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion until meat is no longer pink and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook for 1 minute more. Stir in applesauce and bread cubes. Turn squash cut side up in dish. Place stuffing in squash halves. Bake uncovered, for 20 minutes more. Microwave Directions: Place squash, cut side down in a 10x6x2-inch microwave-safe baking dish. Micro-cook on high for 6-1/2 to 8-1/2 minutes or until tender. Set aside. In a 1-quart casserole cook turkey, celery, and onion, covered, on high for 2-3 minutes or until turkey is no longer pink, stirring twice. Drain. Stir in curry powder, salt, and cinnamon. Cook for 30 seconds more. Stir in applesauce and bread cubes. Spoon into squash halves. Cook, uncovered, on high for 3-4 minutes or until heated through.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)