4 seeded acorn squash halves
1 Tbl plus 1 tsp olive oil
1/2 cup chopped scallions
2 cloves garlic, minced
1 1/2 cups low sodium chicken broth
1 cup diced zucchini
1/2 cup diced red bell pepper
2 tsp flour
2 tsp Dijon mustard
1 tsp dried thyme
1/4 tsp freshly ground pepper
1/8 tsp red pepper flakes (spicy!)
1 bay leaf
4 ounces diced cooked turkey
3/4 oz grated Parmesan
3/4 oz Swiss cheese, shredded
Preheat oven to 400 degrees.
Place the acorn squash halves cut-side up on a baking pan and bake for 25 minutes, or until firm-tender.
Meanwhile, in a large nonstick skillet over medium high heat, warm the oil until hot but not smoking. Add the scallions and garlic and cook, stirring, until the scallions begin to brown (3-5 minutes).
Add 1/4 cup of the chicken broth, the zucchini, and bell pepper and cook, stirring until the broth has almost completely evaporated, 3-5 minutes.
Sprinkle on the flour and cook, stirring until the flour is no longer visible, about 30 seconds. Add the remaining 1 1/4 cups of chicken broth, the mustard, thyme, black pepper, red pepper flakes and bay leaf. Bring to a boil and cook, stirring, until slightly thickened. Stir in the (cooked) turkey and set aside.
Preheat the broiler. When the squash halves are cool enough to handle, scoop out as much flesh as possible, leaving a shell at least 1/4 inch thick. Coarsely mash about 1/2 cup of the squash and chop the rest. Stir the chopped and mashed squash into the turkey mixture. Discard the bay leaf.
Return the acorn squash shells to the baking pan. Dividing evenly, spoon the stew into the squash shells and sprinkle each with the cheeses. Broil 4 inches from the heat until the cheese is melted and bubbly, 1-2 minutes.