3 med. sized acorn squash (about 3 lbs.), halved lengthwise and seeded
1/4 c. uncooked brown rice
1 1/2 tsp. vegetable oil
1 lb. ground turkey or chicken
1 sm. onion, finely chopped (about 1/2 c.)
1 tbsp. curry powder
1 c. tomato sauce (preferably low-sodium)
1/4 c. golden raisins
Freshly ground black pepper to taste
2 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped pimento

Heat oven to 350 degrees. Place squash halves, cut side down, in large roasting or baking pan; bake 40 minutes until tender. Meanwhile, in small saucepan over medium-high heat, bring 2/3 cup water to boil. Add rice; reduce heat to low. Cook, covered, about 40 minutes until all water is absorbed. When squash is done, remove from oven; set aside, covered with foil. Heat broiler. In 10 inch non-stick skillet over medium high heat, heat oil. Add turkey, onion, and curry powder; cook 3 to 4 minutes, stirring frequently until turkey is lightly browned and coated with curry powder. Remove from heat; stir in tomato sauce, cooked rice, raisins, and pepper. Fill each squash cavity with turkey mixture, dividing evenly; place squash on broiler pan. Broil, 3 to 4 inches from heat source, 6 to 8 minutes until heated through and filling is lightly browned. Sprinkle with parsley and pimento to serve. Makes 6 servings.

Per serving: 266 calories, 23 grams protein, 3 grams fat, 41 grams carbohydrate, 12 grams fiber.