- 2 delicata squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- 1/2 sweet red onion, chopped
- 2 stalks celery, diced
- 1 pound ground turkey
- 1 tablespoon crumbled cooked bacon
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon safflower (Mexican saffron)
- sea salt to taste
- 1 bunch rainbow chard, stemmed and chopped
- 1/4 cup vegetable broth, or as needed
- 1 (4 ounce) log crumbled goat cheese
- 2 tablespoons olive oil
- 1 teaspoon saffron
- 1/2 cup panko bread crumbs (optional)
- 2 tablespoons butter, melted (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
- Bake in the preheated oven until fork-tender, 20 to 30 minutes.
- Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
- Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
- Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.
03/31/2018
recipepes.com
Shannon's Stuffed Delicata Squash, recipe
PT15M
PT1H
5
455 calories
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