Preheat oven to 375°F / 190°C / Gas Mark 5

Cut Hubbard squash in half, scoop out seeds and drizzle olive oil over the insides of the cut squash. Season halves with a half teaspoon each of salt and pepper.

Place squash halves, cut side down, on a parchment-lined baking sheet and roast for 25 minutes.

While squash is in the oven, start the filling by browning ground turkey in a 12" skillet or sauté pan over medium heat. Add remaining salt and pepper, granulated garlic, cumin and chili powder to the pan.

When turkey meat is almost cooked through, add onions and cook for 5 - 6 minutes to soften. Add tomatoes and stir to combine.

Add cooked brown rice, black beans and corn to turkey mixture and stir to combine.

Reduce heat to medium low and cover. Simmer for an additional 6 - 8 minutes, or until squash is ready to come out of the oven, then remove from heat.

Remove squash from oven and carefully flip over. Fill each half evenly with filling and return to oven for 15 minutes. Remove from oven, top with cheese and return to the oven for a few minutes until is bubbling and melted.

Sprinkle chopped cilantro over squash halves before serving, if desired.