Super Simple Stuffed Delicata Squash
Roasted delicata squash brimming with lean turkey, nutritious spinach and juicy tomatoes makes for an incredibly delicious fall meal- this super simple stuffed delicata squash is a must try!
Delicata squash is wonderful and by far my very favorite squash variety! First of all, it’s one of the easiest squashes to work with. The squash for lazy people! Ha! The skin is super thin, so it’s really easy to chop and eat… there’s absolutely no need to remove the skin.
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. And stuffing it with veggies and a lean protein is the perfect light, but satisfying meal.
Because of this squash’s small size and thin skin, it cooks up really quick. So, stuffed delicata squash makes for a really convenient weeknight meal. These stuffed squash halves also reheat wonderfully. I cooked up several over the weekend and I’ve been bringing one with a small salad with me to work for a tasty filling lunch. When I make my cinnamon roasted squash (so yummy), I cut the squash into slices and in 20 minutes at 400 degrees F., it’s ready to go.
Enjoy the many health benefits of delicata squash, too! It’s 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. A 1/2 cup delicata squash only has 20 calories and is fat free, cholesterol free and sodium free. Eat up!
- 4 large delicata squash ends cut off, sliced vertically and deseeded
- 1 lb. lean ground turkey or chicken
- 1/2 small 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 chopped
- Preheat oven to 400 degrees F.
- Brown meat in a large skillet over med-high heat. After meat has been cooking for about 2-3 minutes, add onion and garlic.
- Meanwhile, you may want to pop the squash in the microwave for about 1 minute 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.
Don’t miss these other healthy dinner recipes!
Something to think about….
Have you ever tried delicata squash? How do you like to cook it?
What’s your favorite winter squash?