Stuffed Delicata Squash
*photos were updated 11/3/15.
So you’re probably wondering why I love delicata squash so much and why it pretty much rules as Best.Squash.Ever!!!
- Delicata squash is one of the easiest squashes to work with. It’s the squash for lazy people. The skin is super thin, so it’s really easy to chop unroasted. It’s also really easy to eat…. sorry guys, but the skin on a kabocha squash is just too tough for me to eat.
- The flavor of delicata squash is so mild and lovely… it will pretty much take on the taste of whatever seasonings your using. I absolutely love it roasted with a little salt and plenty of cinnamon.
- 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.
This recipe is super simple. Start by slicing off the ends of the squash.
Slice your squash in half, vertically and firmly scrap a spoon along the middle of the squash to remove all seeds. Delicata squash is much easier to deseed than other squash varieties. If you’re not stuffing your squash and are planning to just roast it with seasoning; slice it horizontally in 1/2 inch slices and lay it out on a baking sheet to roast at 400 degrees F. for about 20 mins.
Stuffed Delicata Squash
- 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 teaspoon 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.
Sometimes I have a hard time finding delicata squash. It’s hit or miss at my local grocery stores…. if you’re in the same boat I am, use acorn squash instead. If you love stuffed squash, you may also enjoy my turkey, spinach and artichoke stuffed acorn squash recipe or my Italian stuffed acorn squash.
Something to think about….
Have you ever tried delicata squash? If so, how did you cook it?
What is your favorite winter squash variety?
Any fun plans this weekend? I have a super busy weekend. Brad and I are planning to go to a Fall festival (if the weather holds out) on Saturday, Madelyn has a horse show on Sunday and I have 20 miles to fit in somewhere.