Chili Cheese Squash

From the newspaper — annotated “yummy!”

4 Delicata or 2 acorn squash (about 2 lbs), cut in half lengthwise and seeded
2 C cooked turkey or chicken, cut in 1/2-inch pieces
8 dried apricots, cut in quarters
3-4 T Syrian or jalapeno or any chili pepper, chopped (you can substitute 1 C salsa casera or any salsa for this)
2-3 T dry Marsala or sherry (optional)
1/2 C walnut pieces, toasted till light brown
1 C sour cream (non-fat works fine)
1 C grated sharp cheddar or Monterey jack or any cheese

Heat oven to 350 F. Bake squash cut-side down in a baking dish until tender (about 30 minutes).
While the squash cooks, combine turkey and apricots with 3 T boiling water and set aside to plump apricots.
Toast walnuts for 6-8 minutes on a cookie sheet in the oven.
Drain apricots and turkey and toss with Marsala or sherry. Add 2 T chili peppers or up to 1/2 C salsa and walnuts and toss well.
In a separate bowl, blend sour cream with remaining chilies or salsa and cheese. When squash is fork tender, stuff with turkey mixture. Top with cheese sauce and bake until hot through (20 to 30 minutes). Serve warm. Makes four servings.