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Ground Turkey Stuffed Delicata Squash

Stuffed delicata squash with ground turkey, zucchini, ginger, and spinach is a beautifully balanced meal, perfect for fall and winter! This healthy dinner recipe is a great fit for those who eat paleo, whole30, Low-FODMAP, or AIP.

Ground Turkey Stuffed Delicata Squash with zucchini, spinach, ginger, and coconut aminos - gut-friendly (Low-FODMAP), paleo, whole30, low-carb, and AIP dinner recipe! | TheRoastedRoot.net

Did you make my Zucchini and Ground Turkey Skillet from a few weeks ago? If so, you’re already 80% familiar with this recipe!

For this stuffed delicata squash recipe, I prepare a batch of my zucchini and ground turkey skillet and use it as stuffing for the squash.

All things considered, we end up with a recipe that is:

  • Gut-friendly (low-FODMAP)
  • Well-balanced
  • Gluten-free, grain-free, dairy-free
  • Paleo, whole30, and low-carb-ish (depending on your definition of low-carb), and AIP
  • Absolutely delicious and satisfying

Let’s have a go at it!

Ground Turkey Stuffed Delicata Squash with zucchini, spinach, ginger, and coconut aminos - paleo, whole30, Low-FODMAP, low-carb, and AIP dinner recipe! | TheRoastedRoot.net

HOW TO MAKE TURKEY-STUFFED DELICATA SQUASH:

Preheat the oven to 350 degrees F.

Place delicata squash on a cutting board and use a sharp knife to cut the tips and tails off of the squash. 

Cut each squash in half lengthwise and scoop out the seeds and innerds with a metal spoon.

stuffed delicata squash

Drizzle squash with avocado oil (or high-temperature cooking oil of choice) and use your hands to spread it all over the exposed flesh so that it is well-coated.

Sprinkle the flesh with sea salt.

Place squash cut-side down on a large baking sheet. Bake 30 to 40 minutes, until squash is very soft when poked with a fork.

While the squash is roasting, prepare a batch of my Zucchini and Ground Turkey Skillet. 

Once the squash has finished roasting and the ground turkey skillet is finished cooking, simply scoop the ground turkey mixture into each delicata squash half and serve!

If need be, add more side dishes to the meal if you’re super hungry! If not, this recipe should serve 3 to 4 people.

Ground Turkey Stuffed Delicata Squash with zucchini, spinach, ginger, and coconut aminos - paleo, whole30, keto, low-carb, and AIP dinner recipe! | TheRoastedRoot.net

 

RECIPE ADAPTATIONS:

  • If you don’t follow a Low-FODMAP diet, add 1/2 a yellow onion and/or 3 to 4 cloves of garlic to the ground turkey.
  • If you have a favorite squash, you can absolutely go for a different variety. Butternut squash, spaghetti squash, and acorn squash all work great! Heck, you can even go for kabocha squash!
  • You can also try this with my Teriyaki Ground Turkey Skillet with Vegetables or my 30-Minute Ground Turkey Sweet Potato Skillet.
  • Cheese lover? Feel free to sprinkle with cheese and bake at 400 degrees until melted for a gooey adventure
  • If you’re serving more than 3 or 4 people, consider doubling the recipe.

Stuff thy squash!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Stuffed Delicata Squash, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Ground Turkey Stuffed Delicata Squash with zucchini, spinach, ginger, and coconut aminos - paleo, whole30, keto, low-carb, and AIP dinner recipe! | TheRoastedRoot.net

Ground Turkey Stuffed Delicata Squash

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Roasted delicata squash stuffed with ground turkey, zucchini, spinach, ginger, and coconut aminos

Ingredients

Roasted Delicata Squash:

Ground Turkey:

Instructions

Roast the Delicata Squash:

  1. Preheat the oven to 350 degrees F. Cut each squash in half lengthwise and scoop out the seeds with a metal spoon. Drizzle squash with avocado oil (or high-temperature cooking oil of choice) and use your hands to spread it all over the exposed flesh so that it is well-coated. Sprinkle the flesh with sea salt. Place squash cut-side down on a large baking sheet. Bake 30 to 40 minutes, until squash is very soft when poked with a fork.
  2. While the squash is roasting, prepare the ground turkey "stuffing" - instructions below.

Make the Ground Turkey:

  1. Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
  2. Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
  3. Stir well and continue cooking until the liquid has burned off, about 3 to 4 minutes.
  4. Once the squash has finished roasting, generously stuff each half with the ground turkey mixture. Serve and enjoy!
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 333Total Fat 15gUnsaturated Fat 0gCarbohydrates 27gFiber 2gSugar 10gProtein 24g

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Tara

Tuesday 17th of November 2020

Alas! I forgot the zucchini at the store and threw in purple daikon radish! Fingers crossed!

Julia

Friday 20th of November 2020

Ooh, I bet that will be tasty! Hope you enjoy!

Mary Pat

Friday 18th of September 2020

This dish has become a staple in our regular Autumn rotation - it's delicious and beautiful and we can't get enough! I follow the recipe exactly but saute a couple leeks before adding in the turkey and I add a small handful of fresh sage along with the herbs and it's pretty much amazing. La la LOVE this dish! Thank YOU for sharing it with the world!

Julia

Friday 18th of September 2020

Ooooh, I LOVE the idea of adding leeks and fresh herbs! Marvelous! Thank you, Mary Pat! xo

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