My house is covered in glitter. 

All of my Christmas decorations seem to have fake snow and iridescent specks that are currently bedazzling my floor, clothes, and hair.  It didn’t help that I kept changing my mind and moving them around, causing the mess I just swept up to reappear. 

Lloyd is none too happy about this.  He’s been following me around with a broom for days, throwing in an exasperated sigh and a not-so-subtle eye roll here and there. 

I think I’m finally happy with where things are. 

I think. 

In between decking (and re-decking) the halls and holiday baking (which creates another mess altogether!) I finally managed to cook a proper dinner for us.  This time of year gets so hectic for everyone.  I’ve been patting myself on the back every time I pull another meal out of the freezer, grateful that I doubled recipes and froze them.  While these meals have been a lifesaver, I still crave seasonal ingredients and dishes, and take advantage of a free evening when I have the time to make us a meal. 

Acorn squash is roasted until tender, and then stuffed with a delightful mix of lean turkey, chewy cranberries, and cheeses.  The hardest part of this recipe is waiting for the squash to roast!  (You could even do that the day before, if you want.)  Seasonal and flavorful, this healthy dish hits the spot.

Turkey and Cheese Stuffed Acorn Squash

Serves 4

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Ingredients

• 2 large acorn squashed
• 1/2 white onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground turkey (93/7)
• 1/3 cup dried cranberries
• 1/4 C shredded parmesan cheese
• 1/2 C shredded Asiago cheese
• salt and pepper, to taste

Preparation

1. Preheat oven to 450 F. 
2. Place squashed in a roasting dish and bake for 30 minutes, or until tender. 
3. Allow to cool for 15 minutes before cutting squashes in half, lengthwise.  Scoop out seeds and discard.  Set squashes aside.
4. Spray a skillet with cooking spray and sauté onion over medium until translucent.   Add garlic and sauté for another minute. 
5. Add turkey and brown until cooked through.  Add cranberries and parmesan cheese and stir.  Add salt and pepper, as desired. 
6. Remove from heat.  Stuff each half of the squash with 1/4 of the mixture.
7. Sprinkle each squash with asiago cheese and place on a baking sheet under the broiler until cheese is melted.