Directions

1. Preheat the oven to 375^oF (190^oC).
2. Cut the acorn squashes lengthwise between the ridges so that each half has part of the stem (if possible). Scoop out and dispose of the seeds and the stingy part of the squash interior.
3. Sprinkle the cut side of each squash with brown sugar and 1 tsp (5 mL) of salt.
4. Bake for 30 minutes on parchment-lined cookie sheets.
5. While the squashes bake, brown the ground turkey in a pan over medium heat, and once browned add the chopped onion and a pinch of salt.
6. Cook for 3-4 minutes, or until onion has softened. Stir in grated ginger root and remaining spices.
7. Pour in poultry broth, add raisins and cooked rice. Taste to check the seasoning and add more salt if needed.
8. When the squash has cooked in the oven for 30 minutes, remove and spoon biranyi mixture into the squash cavities evenly. Mound up the filling in the cavities so that it all fits into the squash.
9. You may have some left over depending on the size of the acorn squash.
10. Bake at 375^oF (190^oC) for an additional 20 minutes or until the filling is slightly browned on top and the squash is very soft if stabbed with a knife.