Mexican Stuffed Acorn Squash

INGREDIENTS:
     1) 3  1 1/4-lb. acorn squash, halved and seeded
     2)  2 TBSP. Canola oil
     3)  12 oz. 93% lean ground turkey
     4)  3/4 cup chopped sweet pepper
     5)  1/2 cup chopped onion
     6)  1 1/4 cups cubed yellow summer squash
     7)  1  14.5-oz. can no-salt-added diced tomatoes, drained
     8)  1 tsp. Mrs. Dash Salt-Free Fiesta Lime Seasoning
     9)  6 TBSP. crumbled queso fresco
     10)  3 TBSP. snipped fresh cilantro

PREPARATION:
     A)  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 acorn squash halves cut sides up; coat with nonstick cooking
     spray and sprinkle with 1/4 tsp. each salt and black pepper.  Bake 25 
     minutes more or until tender.
     B)  In a 10-inch nonstick skillet, heat 1 TBSP. of the oil over medium
     heat.  Add turkey; cook until browned.  Remove turkey.
     C)  In same skillet, heat remaining 1 TBSP. oil over medium heat.
     Add sweet pepper and onion; cook 6 minutes, stirring occasionally.  
     Add summer squash; cook and stir 3 minutes or until vegetables are
     tender.  Stir in turkey, 1/2 tsp. salt, the tomatoes, and fiesta lime seasoning;
     heat through.
     C)  Spoon mixture into acorn squash.  Bake 10 minutes.  Top with queso
     fresco and cilantro.

SERVINGS:  6 (1/2 squash half each)
CALORIES:  262