Cut the acorn squash in half lengthwise and scoop out the seeds and discard. Drizzle all four halves with 1 tbsp of the canola oil and season with salt. Place on a baking sheet, cut side down and cook for 35min.
Meanwhile, place a large skillet over medium heat and add the second tablespoon of canola oil followed by the red onion and mushrooms. Cook for about 5 min until the onions are soft and mushrooms have started to take on some colour.
Add the ground turkey and use a wooden spoon to break it up into small pieces. Cook, stirring occasionally, until the turkey is cooked through, about 8-10min.
Add the swiss chard and cook it until wilted, about 3min.
Stir in the Madras curry paste followed by the coconut milk and bring to a simmer. Cook, uncovered for 8min or until all of the coconut milk has reduced and you have a thick consistency.
Remove the squash from the oven and turn them over. Fill each squash equally with the Thai turkey filling and return to the oven for 12min.
Meanwhile, mix together the tomato, onion, cilantro, vinegar and half the salt in a small bowl, set aside.
Mix the remaining salt with the yogurt in a separate bowl.
When the squash is cooked, transfer to a serving plate and drizzle each with yogurt and top with fresh tomato sambal.
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