Turkey Chili Stuffed Acorn Squash

• 2 acorn squash, halved and seeded2 acorn squashes, halved and seeded
• 1 lb lean ground turkey1 lb ground turkey
• a pinch of salt1/2 tsp salt
• a handful of chopped onion1/3 cup onion, chopped
• 2 cloves garlic, crushed2 cloves garlic, crushed
• a 10 oz can of diced tomatoes with green chilies10 oz canned diced tomatoes with green chilies
• 1/2 cup tomato sauce1/2 cup tomato sauce
• 1/2 cup water1/2 cup water
• 3/4 tsp cumin3/4 tsp ground cumin
• 1/4 tsp chili powder1/4 tsp chili powder
• 1/4 tsp paprika1/4 tsp paprika
• 1 bay leaf1 bay leaf
• 6 tbsp shredded sharp cheddar6 tbsp sharp cheddar cheese, shredded6 tbsp dairy-free shredded cheese6 tbsp dairy-free shredded cheese, shredded — or just leave the cheese off — the chili carries the squash fine on its own
• fresh cilantro, for garnishfresh cilantro, for garnish, to taste

Steps

1. Heat the oven to 400F and lightly grease a baking sheet.
2. Set the squash halves cut side down on the sheet and roast until tender, about 30 to 35 minutes.
3. While they roast, brown the turkey in a large skillet over medium-high heat, breaking it apart and seasoning with salt and pepper.
4. Once the meat is cooked through, stir in the onion and garlic and cook a few minutes until softened.
5. Pour in the tomatoes with their chilies and the tomato sauce, add a splash of water, then season with cumin, paprika, chili powder, and a bay leaf.
6. Cover and let it simmer on medium-low for about 25 minutes, stirring now and then.
7. Fish out the bay leaf, flip the squash cut side up, and spoon roughly 3/4 cup of chili into each half.
8. Scatter cheese over the top and bake just until melted, about 5 minutes, then finish with cilantro.