Chicken Stuffed Acorn Squash - cooking recipe

Ingredients

1/2 cup water
1 medium acorn squash, cut in half, seeds removed
vegetable oil cooking spray
1/2 lb ground chicken, ground breast
1/4 cup red onion, chopped
1/4 cup fennel bulb, chopped
1/4 cup dried cranberries
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/2 teaspoon pepper, fresh ground
1/2 cup plain fat-free yogurt
1/2 cup sharp cheddar cheese, grated

Preparation

Preheat oven to 400f degrees.
Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
Add the yogurt and stir thourgh, cook for another 2 minutes.
Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
Sprinkle cheese over tops and return to oven for a further 10 minutes.