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Shannon's Stuffed Delicata Squash

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"This relatively simple recipe makes a lovely presentation as a side or main dish. Delicata squash is a mild squash similar to butternut, which is a suitable replacement squash if you cannot find delicata. This is a great recipe for experimentation. Consider adding to your turkey mixture: red bell pepper, curry, or pine nuts. For a filler, you could add brown, white, or wild rice. Or experiment on your own. Enjoy!"
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58 m servings 302 cals
Original recipe yields 8 servings (4 squash halves)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
  3. Bake in the preheated oven until fork-tender, 20 to 30 minutes.
  4. Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
  5. Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
  6. Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.


  • Cook's Notes:
  • If using a convection oven, bake squash at 325 degrees F (165 degrees C).
  • You may substitute any mild green for the chard.

Nutrition Facts

Per Serving: 302 calories; 19.2 g fat; 19.1 g carbohydrates; 17.2 g protein; 62 mg cholesterol; 318 mg sodium. Full nutrition

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