Stuffed delicata squash with ground turkey (vegetarian alternative available too), zucchini, ginger, and spinach is a beautifully balanced meal, perfect for fall and winter!


  • 3 small delicata squash, about 16 ounces each, halved and seeded
  • olive oil spray
  • 1/4 teaspoon kosher salt
  • 14 oz sweet Italian chicken sausage (leave out for vegetarian version)
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 4 oz chopped fresh shiitake mushrooms
  • 1 sprig of fresh thyme
  • 6 tbsp shredded parmesan cheese
  • chopped parsley, for garnish


  1. Preheat oven to 425°F.
  2. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
  3. Meanwhile, in a large saute pan (cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. ) omit if make a vegetarian option
  4. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
  5. Add the mushrooms and thyme to the pan, more salt, and pepper if needed, and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
  6. Divide (1/2 cup) between the squash, top with parmesan cheese and bake for 10 minutes.