Preheat oven to 425 degrees and prepare a baking sheet with foil. Carefully cut acorn squash in half from pole to pole. Use a spoon to scoop out strings and seeds. Place halves on baking sheet, bowl facing up. If it rolls around, slice a piece off the bottom to give it a level surface. Rub flesh of acorn squash with 1-2 tsp. olive oil, divided between each half. Season with a pinch of salt and pepper. Roast until the squash is tender, about 25-30 minutes. To check doneness, insert a small knife into thickest part of the squash. It should go in without resistance and pull out easily.

Thoroughly rinse produce and pat dry. Stem, seed, and slice red pepper into thin strips (julienne). Mince garlic. Trim and thinly slice green onions at an angle (bias).

In a mixing bowl, add 1 Tbsp. of sliced green onions, all of the ponzu sauce, and half of the sesame seeds. Gently stir and set aside.

Heat a large pan over high heat. Add 2 tsp. olive oil and ground turkey. Break meat up with spoon, then allow to cook untouched for 3-5 minutes to brown. Turn heat down to medium-high and cook turkey while stirring, about 4 minutes or until a minimum internal temperature of 165 degrees is reached.

Add garlic, ginger, and red pepper flakes (to taste) to turkey. Cook for 30 seconds over medium-high heat. Set aside a pinch of sesame seeds and green onions for garnish, then add red bell peppers, remaining green onions, and remaining sesame seeds to turkey. Cook 1 minute. Add soy sauce and cook for another minute. Stir in slaw mix, remove from heat, and set aside until acorn squash is ready to fill.

Carefully handling hot acorn squash with towels or oven mitts, set each half on a plate. Fill empty cavity of squash with turkey filling and top with reserved green onions and sesame seeds. Put ponzu-sesame sauce into small dish and serve on side.