Dairy, gluten and soy free. This is the perfect healthy holiday recipe. It’s ready in 40 minutes and an easy way to bring friends together. Since we are already sitting down to feast with the family, this stuffed delicata squash gives you all the flavors without the fuss, especially on the days after feasting has occurred.
Why is it also incredibly good for you? Read on …
Swapping out rice, quinoa or potatoes for a seasonal squash is a great way to lower carbohydrate content around the holidays without sacrificing vitamin content. Full of vitamin A and C, a half-ed small delicata squash cooks up quickly and is the perfect serving shell for stuffing.
This thanksgiving inspired dish provides a satiating serving of high protein ground turkey to keep you full and turn off hungry hormones while the tahini (sesame paste) packs a bunch of minerals in each bite. Full of phosphorus, magnesium, potassium, iron, and B Vitamins, tahini is an earthy fat to add complexity and nutrition to your next meal. Elevated with flavor, immune boosting and antioxidant rich cumin, garlic and smoked paprika add complexity and nutrition in every bite.
Stuffed Delicata Squash
2 delicata squashes
1lb Ground Turkey
1 cup Chopped Kale
1 cup Chopped Mushrooms
1 cup Chopped Onion
1 cup Chopped Celery
2 cloves of minced garlic
1 Tbsp Organic Garlic Salt
½ Tsp. Smoked Paprika
1 Tsp Cumin
2 Tbsp tahini
2 Tbsp olive oil
2 tbsp Chives
Preheat oven to 425F (220C).
Wash, dry, cut lengthwise in half and deseed squashes.
Cover squashes in olive oil with your hands and season flesh with salt and pepper.
Place squash halves cut side up on a baking dish and roast for 35 minutes.
Heat a little olive oil in a pan over medium heat and sauté onion and garlic until translucent.
Add mushrooms and cook until tender.
Add ground turkey, garlic salt, smoked paprika and cumin. Fork and cook until done.
Then add kale cook for 1-2 min.
Take pan off the heat and stir in tahini and season with salt and pepper.
Generously fill each delicata with turkey mixture and top with chives.
Images via Vanessa Tierney Photography