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1
Heat the oven to 400 degrees.
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2
Cut the acorn squash in half and scoop out the seeds and fiber. Place the squash halves, cut side up in a glass baking dish so they fit snugly. If necessary, cut a very narrow slice off the bottom of the squash halves so that they sit upright in the dish.
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3
Sprinkle 1/4 tsp of salt over the squash halves, and pour 1/2 cup of water into the baking dish (Depending on the size of your baking dish, you may need more water - you want it to come up about an inch around the bottom of the squash). Microwave the squash halves on high for 5-6 minutes. Remove the squash halves, pour out the water, and lightly oil the baking dish and the squash halves with baking spray and place them back in the baking dish.
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4
Heat the TBL of olive oil, and saute' the venison, onion and fennel in a skillet until the vegetables are soft, and the venison is crumbled and cooked through. About 8 minutes. (NOTE: if you use lamb, I would brown the lamb separately and drain it, before adding it to the sauteed vegetables. Venison has nearly no fat to it, and does not need to be drained).
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5
Added the dried cranberries, chopped garlic and salt, pepper, and spices, and cook for another 2 minutes.
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6
Remove from heat and stir in the yogurt. Taste the filling and adjust seasonings as needed.
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7
Scoop the filling into the acorn squash, packing it tightly and mounding it on the top.
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8
Bake at 400' for 20 minutes.
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9
After 20 minutes, top the squash with shredded or sliced cheddar cheese and bake for another 10 minutes until the cheese is brown and bubbly.
