Baked Squash with Curry Turkey Stuffing
"Amy Schmid writes, “Fall is in the air here in Philadelphia and I just made this wonderful dish. I first tried it at the home of my friend Annouk Ellis in the ‘90s and I make it a few times a year. Until this year, I have used Sweet Curry Powder, but it is also wonderful with the new Now Curry. I have also added shredded zucchini and/or carrots since I am always trying to eat more veggies.”..."
INGREDIENTS
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3 lbs. squash (Amy uses 1 large butternut; 2 acorn squash also work)
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1/2 Cup uncooked brown rice
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2/3 Cup water
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11/2 tsp. vegetable oil
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1 TB. PENZEYS CURRY POWDER
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1 small onion, peeled and chopped
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1 lb. ground turkey
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1 jalapeño pepper, minced, optional
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1 Cup tomato sauce
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1/4 Cup golden raisins
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2 TB. chopped fresh parsley
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