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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- Bake stuffed squash at 400 degrees F. for 20 to 30 minutes, until tops are browned and squash is soft.