Turkey-Stuffed Acorn Squash

1 acorn squash
1 teaspoon olive oil
4 ounces ground turkey
1/4 cup finely diced onion
1/4 cup finely chopped pecans
2 tablespoons grated Asiago or Parmesan cheese.

Cut squash in half lengthwise. Place cut side down in a microwave-safe dish and add 2 tablespoons water. Microwave on high 4 to 5 minutes or until tender. Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey and onion. Stir until cooked through, about 2 minutes. Push mixture to one side, add pecans to skillet and toss until toasted, 1 to 2 minutes. Stir pecans into turkey mixture and turn off heat. Remove squash from microwave. Scrape about 1/4 cup flesh from each half and stir it into the turkey mixture. Stir in cheese, then spoon mixture back into the squash shells. Serve immediately.

Prep time: 15 minutes. Total time: 5 minutes. Serves: 2.

Approximate values per serving: 320 calories, 19 g fat, 49 mg cholesterol, 15 g protein, 27 g carbohydrates, 5 g fiber, 154 mg sodium, 53 percent calories from fat.