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.
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)
- 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!
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.
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.
- 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!
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If you make this Stuffed Delicata Squash, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Roasted Delicata Squash:
Roast the Delicata Squash:
- 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.
- While the squash is roasting, prepare the ground turkey "stuffing" - instructions below.
Make the Ground Turkey:
- 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.
- 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.
- Stir well and continue cooking until the liquid has burned off, about 3 to 4 minutes.
- 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