Food Babe’s Stuffed Delicata Squash

Prep: 5 mins
Cook: 45 mins
Serves: 4


2 small delicata or acorn squash
4 tablespoons extra virgin olive oil, divided
1 cup diced yellow onion
4 cloves garlic, minced
1 pound ground turkey or chicken (vegetarian: use 3 cups diced mushrooms)
1 medium apple, diced
1 teaspoon fennel seeds
2 teaspoons dried sage
sea salt and pepper, to taste
2 eggs, beaten (vegan: use 2 tablespoons ground flaxseed mixed with 6 tablespoons water)


  • Heat the oven to 400 degrees.
  • Place the squash on a cutting board and slice in half. Scoop out the seeds. Place on a baking sheet and set aside.
  • Heat 2 tablespoons of oil in a sauté pan over medium heat. Add the onion, garlic and turkey and cook until no longer pink, 5-7 minutes
  • Add the diced apple, fennel and sage and cook 4-5 minutes. Season with salt and pepper.
  • Take off the heat and stir in the eggs.
  • Place the mixture in each of the squash halves and brush the top with the remaining oil. Cook for 30-35 minutes or until the squash is fork tender.
  • To serve, place one of the stuffed squash halves on your plate and enjoy!