turkey stuffed delicata squash

Servings: 4

Prep Time: 10 minutes

Cook Time: 1 hour


**2 delicata squash, sliced lengthwise and seeded

4 tbsp. Olive oil

Salt and pepper to taste

**1 cup onion, chopped

**1 cup celery, chopped

**2 cloves garlic, minced

**1 cup Shiitake mushrooms, chopped

**1 lb. ground turkey

1 tbsp. Garlic salt

½ tsp. Paprika

1 tsp. Cumin

**1 cup kale, chopped

2 tbsp. Tahini

**2 tbsp chives


  1. Preheat the oven to 425 ° F.

  2. Rub the squash halves with 2 tablespoons olive oil and season the insides with salt and pepper. Set them cut-side up in a baking dish or rimmed baking sheet and roast for 35 minutes, or until tender.

  3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, celery, and garlic and cook until the onion is translucent, 4 to 5 minutes. Add the mushrooms and cook until tender, 2 to 3 minutes. Add the turkey, garlic salt, paprika, and cumin and cook until the turkey is cooked through, breaking it up as needed. Add the kale and cook for 1 to 2 minutes, until softened.

  4. Take the pan off the heat. Stir in the tahini and season with salt and pepper.

  5. Divide the turkey mixture among the squash halves. Sprinkle with chives and serve a squash half to each person.

Nutrition (per serving)

399 calories; 20 g fat(3 g sat); 6 g fiber; 30 g carbohydrates; 30 g protein; 73 mcg folate; 56 mg cholesterol; 2 g sugars; 135 IU vitamin A; 47 mg vitamin C; 152 mg calcium; 4 mg iron; 941 mg sodium; 1332 mg potassium

Recipe adjusted from Body Love: Live in Balance, Weigh What You Want, and Free Yourself from Food Drama Forever by Kelly LeVeque