Stuffed Acorn Squash

I'm sure you have heard the saying, "eat what is in season". Well, now is the time to eat all the different varieties of winter squash.  This was my first time trying to cook (or eat for that matter) acorn squash.  I filled the squash with a yummy meat filling that I made in the Crockpot.  The meat filling has been great as leftovers too...just like chili...and perfect for the cooler Fall-like weather we are finally having. 

Stuffed Acorn Squash ~ Crockpot friendly:-)

For the meat filling:
Add the following ingredients to your slow cooker.  Stir together and cook for about 4 hours on high.  You can also prepare this on the stove top...just add the ingredients in a large stockpot and simmer for an hour. 

- 1 1/2 lbs. of browned ground turkey
- 3 cans of organic diced tomatoes (14.5 oz. size)
- 2 cans organic tomato paste (6 oz. size)
- 8 oz. sliced mushrooms
- 2 cups shredded carrots
- 2 zucchini chopped
- 4 cloves of garlic
- 1 tbsp. organic basil
- 1 tbsp. organic thyme
- 1/2 tsp. sea salt

For the acorn squash:
Preheat the oven to 350° F.  Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half.  Place the halves, cut side down, into a baking dish.  Add 1/2 cup water to the bottom of the dish and bake for 40 minutes.

Remove from the oven and turn the acorn squash right side up.  Fill the squash with your meat filling and cook for another 15 minutes in the oven at 350°.