Tuna Salad Stuffed Acorn Squash

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   ["Toast the almonds in a dry pan, stirring often, until fragrant and just turning golden brown.", "Drain the tuna if necessary, then use a fork to break it up into bite-size pieces.", "In a medium bowl, combine the mayonnaise, greek yogurt, mustard, lemon juice, sesame oil, salt, pepper, and garam masala. Stir to combine.", "Gently fold in the tuna, dried cranberries, sliced celery, and 2 tbsp of slivered almonds", "This can be done ahead, and stored in the refrigerator until ready to serve. If you're serving this with the squash still warm, I suggest the tuna salad being cold.", "Preheat oven to 400 F", "Lightly grease a baking sheet.", "Using a sturdy knife and a mallet, half the acorn squash longitudinally (from top to bottom). This can be tough, as acorn squash are hard and dense, so be careful. Scoop out the seeds and do with them what you will. Once you have two halves, cut a small disk from the outside so that the squash can sit stable on the baking sheet with the opening up.", "Using a sharp paring knife, score the inside of both squash halves every 3/4"

* Per serving · 4 servings · Values may vary.