Stuffed Delicata Squash
2 delicata squashes
1lb Ground Turkey
1 cup Chopped Kale
1 cup Chopped Mushrooms
1 cup Chopped Onion
1 cup Chopped Celery
2 cloves of minced garlic
1 Tbsp Organic Garlic Salt
½ Tsp. Smoked Paprika
1 Tsp Cumin
2 Tbsp tahini
2 Tbsp olive oil
2 tbsp Chives
Preheat oven to 425F (220C).
Wash, dry, cut lengthwise in half and deseed squashes.
Cover squashes in olive oil with your hands and season flesh with salt and pepper.
Place squash halves cut side up on a baking dish and roast for 35 minutes.
Heat a little olive oil in a pan over medium heat and sauté onion and garlic until translucent.
Add mushrooms and cook until tender.
Add ground turkey, garlic salt, smoked paprika and cumin. Fork and cook until done.
Then add kale cook for 1-2 min.
Take pan off the heat and stir in tahini and season with salt and pepper.
Generously fill each delicata with turkey mixture and top with chives.