Recipe: Picadillo Stuffed Acorn Squash (using ground turkey)

PICADILLO STUFFED ACORN SQUASH
"Picadillo is finely ground beef, pork or turkey seasoned with tomatoes, garlic, onion and other regional additions."

3 medium acorn squash
1 teaspoon plus 1 tablespoon Mazola Corn Oil, divided use
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1/2 teaspoon Spice Islands Chipotle Chile Powder
12 ounces ground turkey
1 medium potato, peeled and finely chopped (about 1 cup)
1 medium apple, cored and finely chopped (about 1 cup)
1 (14 1/2 ounce) can salt-free petite diced tomatoes
1/3 cup raisins
8 pimento stuffed medium green olives, chopped
2 tablespoons finely chopped almonds
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/8 teaspoon Spice Islands Ground Allspice
1/8 teaspoon Spice Islands Ground Cloves
1/4 cup water

Preheat oven to 350 degrees F.

Split squash in half lengthwise and remove seeds. Brush cut edges with 1 teaspoon oil. Place cut side down on rimmed baking sheet.

Bake for 40 to 60 minutes or until squash is nearly tender. Remove from oven.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, garlic and chipotle. Cook for 3 to 4 minutes until onion is just tender.

Crumble turkey into skillet; cook for about 10 minutes, stirring frequently, until turkey is cooked through.

Add remaining ingredients; stir well. Cover and cook for 20 to 25 minutes, stirring occasionally until potatoes and apples are tender.

Turn squash over and fill each cavity with picadillo.

Cover and return to oven and bake 30 to 40 minutes or until squash is tender.

Makes 6 servings
Source: Mazola Oil, ACH Food Companies, Inc.