Preheat the oven to 425F. Line a baking sheet with parchment paper.
Cut acorn squashes in half. Scoop out the seeds and remove the stems.
Put acorn squash halves on a baking sheet cut side up and brush with 1 tbsp olive oil.
Bake acorn squash for 40 minutes, or until tender.
While the squash is baking, make the stuffing. Heat 1 tbsp of olive oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes. Add ground turkey, salt and pepper. Cook, stirring occasionally, for 10 minutes, or until the turkey is cooked through. Add pecans, cranberries and 3/4 cup of shredded mozzarella and mix to combine.
Add the turkey filling to acorn squash halves. Sprinkle remaining mozzarella cheese on top. Return to the oven and bake for 10 minutes.
Notes
If you like your squash sweeter, sprinkle the squash halves with 2 tbsp brown sugar or other sweetener before adding the stuffing.To cut the sugar and carbs, omit dried cranberries or use sugar-free dried cranberries or real cranberries instead.See also: Stuffed Baked Zucchini Boats recipe.Browse all my Thanksgiving recipes here >>