Turkey Bolognese Stuffed Acorn Squash with Parmesan & Basil

Directions

1. Preheat the oven to 500°F and position a rack in the center. Line a baking sheet with foil if you like easier cleanup.
2. Rinse and dry the acorn squash, then cut each one in half lengthwise. Scoop out the seeds, rub the insides with a little oil, and season with salt and pepper; place the halves cut-side down on the sheet.
3. Roast the squash until the flesh is tender and a knife slides through easily, about 20–25 minutes. Remove from the oven and set aside.
4. While the squash roasts, rinse and dice the celery. Heat a nonstick skillet over medium-high heat and swirl in a bit of oil.
5. Add the celery, ground turkey, and Italian seasoning to the skillet. Break the meat apart as it cooks until browned and crumbly, about 4–5 minutes.
6. Wash and finely slice the basil; chop it and keep half for garnish.
7. Stir in half of the basil and the marinara sauce with the turkey mixture. Bring to a simmer, then reduce heat and cook 2–3 minutes until the sauce thickens slightly. Cover to keep warm.
8. To serve, divide the squash halves onto plates, fill with the turkey bolognese, and top with grated Parmesan and the remaining basil.