4ouncesturkey sausage or ground turkey(or tempeh for a vegetarian/vegan option)
2celery stalkssliced
1teaspoonsalt
1½cupsdry stuffing
1cupbrothor water
¼cuppecanschopped
¼cupdried cranberries
Instructions
Prepare the squash: Using a large knife, chop the squash in half pole-to-pole. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).
Roast the squash: Place the squash on the grill, cut side up, over medium heat. Grill for 30-40 minutes, then flip the squash so the cut side is facing down, and grill for an additional 15 minutes or until the squash is tender.
Prepare the stuffing: Heat oil in a skillet over medium heat. Add the diced onions and saute until they are just beginning to soften about 3 minutes. Add the turkey and cook until beginning to brown, 5 minutes or so, breaking it apart with your spatula as it cooks. Add the celery and cook for 2 minutes more. Fold the prepared stuffing into the turkey and vegetable mixture (or, if using store-bought stuffing, add the mix and liquid to the pan), pecans, and cranberries.
Assemble: Carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half.
Serve * enjoy!
Notes
Make it ahead: Roast the squash, unwrapped, cut-side up on a baking sheet at 400 degrees for about 45 minutes, until just tender. Prepare the stuffing as directed. Assemble and wrap each stuffed squash half in foil. Once you get to camp, place the wrapped squash on the campfire and heat until warmed through.