Stuffed delicata squash with ground turkey (vegetarian alternative available too), zucchini, ginger, and spinach is a beautifully balanced meal, perfect for fall and winter!
INGREDIENTS
- 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
Directions
- Preheat oven to 425°F.
- 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.
- 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
- Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
- 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.
- Divide (1/2 cup) between the squash, top with parmesan cheese and bake for 10 minutes.
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