My favorite squash, stuffed to the brim with deliciousness!

Like all winter squash, delicata squash is a great source of beta carotene—the same compound the body converts to vitamin A, which is essential for good vision, healthy skin and a strong ­immune system. Because of it’s small size and thin skin, delicata squash cooks up really quickly, especially when it’s sliced.

When I make my cinnamon roasted squash, I cut the squash into slices and in 20 minutes at 400 degrees F., it’s ready to go. A 1/2 cup delicata squash only has 20 calories and is fat free, cholesterol free, sodium free and is an excellent source of vitamin A and a good source of vitamin C.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 8 stuffed squash halves


  • 4 delicata squash sliced vertically and deseeded
  • 1 lb. lean ground turkey or chicken
  • 1/2 cup onion diced
  • 2 garlic cloves minced
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 tsp. seasoning salt use your favorite
  • 2 handfuls fresh spinach
  • salt & pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Brown meat in a large skillet over med-high heat. Dash salt and pepper over meat. After meat has been cooking for about 2-3 minutes, add scallion and garlic.
  3. Meanwhile, you may want to pop the squash in the microwave for about 3-5 minutes depending on how large your squash is. I did not take this step, but you may want to, to soften the squash up a bit.
  4. Once meat is almost fully cooked, add tomatoes, seasoning salt and spinach. Stir to combine and continue to cook until spinach is wilted. This should only take a couple of minutes.
  5. Use a slotted (this will help drain excess liquid) spoon to spoon the turkey mixture into the squash halves. Fill them as full as possible. You may have extra turkey mixture; which makes a very tasty salad topping.
  6. Bake stuffed squash at 400 degrees F. for 20 to 30 minutes, until tops are browned and squash is soft.
  7. Enjoy!