Stuffed Delicata Squash Boats
Even my squash-hating husband loves this one!
Servings 8 servings
Calories 193kcal
Ingredients
- 4 medium delicata squash
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 ¼ lbs sweet Italian ground chicken or other flavored meat
- 10 ounces cherry tomatoes ( sliced in half)
- 4 cups baby spinach
- Extra Virgin Olive Oil
Instructions
- Preheat oven to 375F.
- Wash and dry squash. Cut in half, place face down in ½ inch water in baking dish (I used two 9 x 13 casserole dishes), bake for 25-30 minutes or until fork tender.
- While squash in baking saute onions and garlic in olive oil on medium heat until translucent and tender, about 5 minutes.
- Add ground chicken and saute until fully cooked, 8-10 minutes. Stir frequently to break up chunks.
- Add in tomatoes and saute an additional 1-2 minutes until skin begins to wilt.
- Add spinach and saute 1-2 minutes until wilted into mix.
- When squash is done baking divide mixture evenly among boats and serve with desired toppings like parmesan cheese, red pepper flakes, etc.
Notes
There's no need to peel - it holds things together. And then you can decide if you want to eat it or not. It's not my favorite part but it is a lot of fiber!
Nutrition
Calories: 193kcal | Carbohydrates: 22g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 67mg | Potassium: 1328mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4640IU | Vitamin C: 39.8mg | Calcium: 90mg | Iron: 2.5mg