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.

"This dish has become a staple in our regular Autumn rotation – it’s delicious and beautiful and we can’t get enough!"

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Ground Turkey: – avocado oil – ground turkey – zucchini squash – ginger – green onion – baby spinach – coconut aminos – oregano – basil – sea salt


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.


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 for 2 to 4 minutes, until it’s nice and seared.

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.


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