Stuffed Delicata Squash is a totally crave-worthy fall favorite.
Why I Love Seasonal Veggies
Eating seasonal veggies is one of my favorite ways to keep my food intake varied and interesting.
With fall officially kicked off, it’s time to start exploring some of the different varieties of winter squash that my local market has started to carry.
Of course, there’s the favorite butternut (check out my Roasted Butternut Squash Soup) and spaghetti squash. But when I spotted these awesome delicata squash, I decided to stuff ’em.
I’d never eaten one before but have stuffed acorn squash before with various mixtures of veggies and meat so figured it was worth the chance. (Click here for my super popular Stuffed Acorn Squash recipe.)
What is Delicata Squash?
A quick google search turned up interesting info about delicata squash: it’s also called the sweet potato squash because of its flavor similarities and is most closely related to summer squash such as zucchini.
This Stuffed Delicata Squash recipe is so flavorful. The turkey, onion, mushroom, and figs play so nicely together and taste just like fall.
First, I pre-cooked the squash.
Then, I scooped out some of the flesh and mixed it with the other filling ingredients.
After a quick bake in the oven, these Stuffed Delicata Squash were ready for noshing!
Stuffed Delicata Squash
Stuffed Delicata Squash is one paleo & gluten-free fall favorite that your family will keep asking for. Protein-packed and full of flavor!
- 2 medium delicata squash
- 8 oz ground turkey cooked and crumbled
- 1 tbsp avocado oil
- 1 tsp avocado oil
- 1 red onion diced
- 6 large button mushrooms diced
- 6 fresh figs diced
- 3 garlic cloves finely chopped
- 2 tbsp fresh rosemary finely chopped
- 1/2 cup chopped pecans
- Sea salt and black pepper to taste
- Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
- Slice squash lengthwise and scoop out seeds (or save and toast at a later time). Place cut side down on a microwave-safe plate with a bit of water at the bottom. Microwave on high for 8-10 minutes or until tender. Let cool and scoop flesh out into a bowl.
- While squash are cooking, brown the turkey in a skillet over medium-high heat with 1 teaspoon avocado oil. This should take about 5 minutes. Remove to the same bowl with the squash flesh.
- In a large skillet over medium-high heat, cook onion and mushrooms in 1 tablespoon avocado oil for 3-4 minutes or until softened. Add figs, garlic, and rosemary. Cook and stir another 3-4 minutes or until softened and the liquid from the mushrooms has evaporated. Remove from heat.
- Stir in pecans, ground turkey and squash flesh. Season with sea salt and pepper. Mix to combine.
- Place squash shells on a foil-lined baking sheet. Fill each squash shell with the stuffing mixture. Bake for 20 minutes or until the tops start to brown.
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