Stuffed Delicata Squash with Turkey and Bacon


The squash obsession is still in full force over here.

Seriously, most nights when I make dinner, Ben goes “let me guess….are we having….squash again?”  haha!  He always loves it though…

And recently, most of the time the answer is YES.

And this squash recipe is absolutely one of my favorites.  The Delicata Squash turns into the perfect little boat/vessel for the yummy filling mix of ground turkey, bacon, mushrooms, spinach and onions.  YUM.  It is so savory and sweet (because of the roasted squash) so the flavors balance out perfectly.

ANDDDDDD- squash is super low calorie and packed with flavor, so these really are guilt free while still loaded with flavor.  Gotta love that!


Stuffed Delicata Squash with Turkey and Bacon


2-3 Delicata Squash cut in half lengthwise, seeds scooped out

1 lb lean ground turkey

3 thin cut slices of bacon, chopped

2 pieces turkey bacon, chopped

1 1/2 cup chopped sweet onion

2 stalks celery, chopped

1 cup chopped white mushrooms

2 cups fresh spinach

2 cloves of garlic minced or crushed

1/3 cup fresh chopped parsley (half for cooking, half for topping)

1 tsp dried thyme

1.5 tablespoons olive oil

plenty of salt and black pepper

Fresh parmesan cheese (optional*)


Heat oven to 425 degrees.  Line a cookie sheet or roasting pan with foil and spray with cooking spray.  Place squash halves on the prepared sheet or pan skin side down and drizzle with 1 tablespoon of olive oil and sprinkle on some salt and pepper.  Bake these for 20-25 minutes and then remove from oven.

Cook bacon and turkey bacon in a skillet until crispy, remove from pan and set aside (but keep the fat in the pan- this is what the veggies will cook in!)

Add onions and garlic to the skillet and cook until fragrant, sprinkle with salt and pepper and cook for another 4-5 minutes.  Add in the celery, mushrooms, 3 tablespoons parsley and thyme, and cook for another 8-10 minutes until golden and cooked through.  Stir in the spinach until wilted.  Set aside in the same bowl as the bacon.  Next, add 1/2 tablespoon of olive oil to skillet and cook the turkey, breaking up with a wooden spoon until cooked through.  Mix the turkey in with the veggie/bacon mixture, stir well and season with more salt and pepper if needed.  Don’t forget to check your seasoning!!

Scoop a few spoonfuls of the filling into each squash boat, and top with fresh parmesan cheese (if you are using this!) and bake in the 425 degree oven for 8-10 minutes.  I usually always have some leftover filling…but thats fine- I use it the next day in an egg white scramble or just to snack on!

Remove and sprinkle with fresh parsley….and ENJOY!


XO Katrina

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