Preheat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. Set aside.

Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.

Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until tender when pierced with a fork.

Preheat oven to 350°F. Combine turkey and pasta sauce in medium bowl. Spoon into four oven-safe bowls, small soufflé dishes or ramekins.

Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about 1 cup.

Combine cream cheese and horseradish in a small bowl. Spread cream cheese mixture onto tortillas.