Sweet Hearty Stuffed Squash

by Debara Valeri

2 acorn squash
1 1⁄2 tsp olive oil, separated
1/8 tsp crushed red pepper
1⁄2 cup sliced scallions
1 cup coarsely shredded carrots
12 oz. lean ground meat or ground turkey
1 medium granny smith apple, peeled, and
drizzled with lime juice
1 cup craisins (by Oceanspray)
1⁄4 mirin or sake

Preheat oven to 375°.

Halve squash crosswise, seed and place cut side down in 1″ of water in a 9″ x 13″ pan.
Place pan in oven for 1 hour, while preparing stuffing. Discard water and replace squash in pan, cut side up.

Meanwhile, heat oil and crushed pepper in 10″ frying pan over medium high heat. Add shredded carrots and scallions. Sauté 3 minutes. Add apple to pan with cranberries and mirin. Lower heat to simmer and cook 5 minutes.

Spray the flesh of each squash with olive oil and divide the filling among the four halves. Cover each with foil and bake 10 minutes, or until heated through.