Turkey stuffed acorn squash

Ingredients

• 2 medium acorn squash halved down the middle, seeds removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 3 teaspoons olive oil
• olive oil for rubbing the acorn flesh
• 1 lb ground turkey
• 1 large leek white and light green parts, halved, washed thoroughly, and sliced
• 2 cups sliced baby bella mushrooms
• 2 cloves garlic finely chopped
• 4 cups baby spinach washed
• 1/4 cup beef broth
• 6 Tablespoons grated fresh Parmesan divided
• 1/4 cup panko breadcrumbs divided ( see below)
• 4 Tablespoons unsalted butter melted
• 1 egg
• 8 small 1/2" cubes of Gruyere.

Instructions

• Heat oven to 400 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
• Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. 
• In a large skillet, over medium heat, cook the turkey breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in turkey, and mix in one beaten egg, 2 TBS of melted butter,and sprinkle 1/4 c. Panko and 4 TBS of parmesan cheese and mix it up.
• Divide turkey filling among the squash.
• In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs.  Stick 2-3 cubes of gruyere into the turkey mixture. Broil until panko topping is golden, about 2 minutes. 
• serve.