Stuffed Acorn Squash

Take acorn squash and carefully cut into even halves. Sprinkle salt and pepper into each half and place in a 400-degree oven. Cook for approximately 1 hour.

In a large nonstick skillet, heat 1 teaspoon oil and add chopped onions and mushrooms. Cook until soften, then add ground turkey. Cook and crumble for about 10 minutes; add seasonings and stir. Cook ground turkey until browned, then add chopped kale. Continue to cook for another 10 minutes or so, then add beef broth and panko and bring down to a simmer. Cook slowly until all of the broth is absorbed. Set aside.

Spoon the turkey mixture into each acorn squash half. Top with freshly grated Parmesan cheese and place under the broiler for about 5 to 8 minutes, until cheese is brown.