Stuffed Acorn Squash with Turkey, Mushrooms, and Brown Rice

Preheat oven to 400°F.

Lightly brush the cut sides of the squash with Wesson Canola Oil. Sprinkle each side with salt and pepper.

Place the cut-sides down on a baking sheet lined with parchment paper or foil.

Roast for 30-40 minutes, or until the flesh is fork-tender.

While the squash is roasting, heat 1 tbsp of Wesson Canola Oil in a skillet over medium heat.

Add onions, celery, and mushrooms. Cook for 5-7 minutes until soft.

Add ground turkey, season with salt and pepper, and cook until browned and fully cooked (no pink remaining).

Stir in the cooked brown rice and parmesan cheese. Cook for 2 more minutes.

Remove from heat and stir in parsley.