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 

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.