Rating: 4 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months. I was born and raised on eastern Long Island and am whole-heartedly a country person.

Gallery

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.

    Advertisement

Nutrition Facts

226 calories; protein 14.2g; carbohydrates 31.2g; fat 6.3g; cholesterol 91.3mg; sodium 327.9mg. Full Nutrition
Advertisement