Stuffed Squash

This week was apparently new squash week at the farmer's market - even the farmers had not tried all of them! I asked about the different kinds and one was supposed to be good for stuffing. I've never stuffed a squash or, to the best of my knowledge, eaten a stuffed squash, but I figured it couldn't be too much different than stuffing a pepper and since I had leftover white rice from Chinese food the night before, I took the chance.

Stuffed Squash
1 black fuji squash (it looks like an acorn squash, which are also apparently good for stuffing)
1/2 lb. ground turkey
1 sliced onion
3 cloves garlic
14.5 oz can diced tomato
1 cup frozen peas
1 cup cooked rice
2 tsp dried basil
crushed red pepper
salt and pepper

Preheat oven to 375. Cut squash in half, brush with olive oil and season with salt and pepper. Once oven is preheated, put squash in while the stuffing is cooking. Over medium heat, cook turkey, sliced onion, and garlic until turkey is cooked and onion is soft. Add diced tomato. At this point, I realized that I would end up with enough stuffing for at least two squash (four halves). Whoops! Add peas, cooked rice, and basil. Add salt, pepper, and crushed red pepper to taste. Remove sqash from oven and stuff with generous portions of stuffing. Return squash to oven and cook until squash is tender, approximately 30 minutes.