Acorn Squash Stuffed with Brown Rice, Almonds and Dried Cranberries

This is adapted from Bon Appétit, October 1998 via Epicurious. Modified to suit the ingredients I actually had on hand.

1 cup brown rice (uncooked)
1/3 lb lean ground turkey
2 small acorn squash
1/2 medium onion, finely chopped
1 tsp dried sage
1 tsp dried tarragon
1 T lemon juice
1/2 c dried cranberries
1/3 c sliced almonds

Prepare rice as usual, set aside. Brown ground turkey over medium heat, set aside.

Preheat over to 375°, oil baking sheet. Cut squash in half, seed, and place face down on baking sheet. Bake until tender, about 40 minutes. Allow to cook (about 20 minutes). Using a spoon, scoop out the pulp—leaving 1/4 inch thick shell. Reduce oven temperature to 350°.

Saute onions about 15 minutes over medium heat. Add sage and tarragon, stir two minutes. Add rice, squash, and lemon juice. Stir until mixed, breaking up squash pulp into smaller pieces. Add ground turkey, mix in cranberries and almonds.

Divide rice mixture among squash shells. Place in roasting pan. Bake squash until filling is heated through, about 25 minutes.

Serves 4.