Baked Chicken Stuffing in fresh Acorn Squash

I usually bake acorn squash with some brown sugar
and apricot jam for a tasty kind of sweet side dish.
here is a recipe that turns an acorn squash into a
savory main course, and a good one at that.

Ingredients:
2 medium acorn squash (about 1 1/4 pounds each)
12 ounces ground raw chicken
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups frozen mixed vegetables
1 5-ounce container light semi-soft cheese with garlic and herb
1/4 tsp salt
1/4 cup corn bread stuffing mix or 2 tbl fine dry breadcrumbs
1 tbl reduced-calorie margarine, melted

Directions:
Halve squash lengthwise. Remove seeds; discard.
Place squash, cut side down, in a baking dish.
Bake in a 350 degree F. oven for 30 minutes.
Meanwhile, in a large skillet cook chicken,
onion and garlic till chicken is
browned and onion is tender; drain off fat.
Stir in vegetables, cheese and salt.
Turn squash cut side up and
spoon in chicken mixture.
Bake, loosely covered, 20 minutes more
until squash is tender and filling is heated through.
Stir together stuffing mix or crumbs and melted margarine;
sprinkle over filling. Bake, uncovered, 3 minutes more.