Ingredients:
Makes six servings
3 (1-pound) acorn squash, cut in half, seeds removed
1 tablespoon Carapelli olive oil
1 (20-ounce) package Jennie-O-Turkey Store Lean Ground Turkey
1/2 cup chopped onion
1 (16-ounce) jar Chi-Chi’s Salsa
1 cup cooked rice
1 cup frozen corn, thawed
1 tablespoon chili powder
1 teaspoon garlic salt
1/2 cup shredded queso fresco or Monterey Jack cheese
1/2 cup chopped cilantro
Mexican crème or sour cream, if desired

Instructions:
Heat oven to 375 degrees. Place squash, cut side up, in 13-by-9-inch baking pan. In large skillet over medium heat, heat oil until hot. Crumble in 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. Bake 40-50 minutes or until squash is tender.
Sprinkle with cheese and cilantro. Serve with Mexican crème, if desired.