Fall favorite acorn squash gets a Mexican twist with a spicy-as-you-like-it turkey and veggie stuffing.
Preheat oven to 400 degrees F. Pour 1/2 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 1/4 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 1/2 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.
1 vegetable, 1 1/2 starch, 1 1/2 lean meat, 1 1/2 fat