Nutrition per serving may change if servings are adjusted.
3 acorn squash (1¼ pounds each), halved and seeded
Nonstick cooking spray
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons canola oil
12 ounces 93%-lean ground turkey
¾ cup chopped green sweet pepper
½ cup chopped onion
1¼ cups cubed yellow summer squash
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
1 teaspoon salt-free fiesta lime seasoning, such as Mrs. Dash brand
¼ teaspoon crushed red pepper (optional)
6 tablespoons crumbled queso fresco
3 tablespoons snipped fresh cilantro
Preheat oven to 400°F. Pour ½ inch water into a large roasting pan; add acorn squash, cut sides down. Bake 30 minutes. Turn squash halves cut sides up; coat with cooking spray and sprinkle with ¼ tsp. of the salt and the pepper. Bake 20 to 25 minutes more or until tender.
Meanwhile, in a 10-inch nonstick skillet heat 1 Tbsp. of the oil over medium. Add ground turkey; cook until browned. Remove turkey.
In skillet heat remaining 1 Tbsp. oil over medium. Add green pepper and onion; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add summer squash; cook and stir 3 minutes or just until squash is tender. Stir in turkey, remaining ½ tsp. salt, and the next three ingredients (through crushed red pepper); heat through.
Spoon turkey mixture into squash cavities. Bake 10 minutes. Top with queso fresco and cilantro.