Category

Yields6 Servings

 3 Delicata Squash
 ½ cup Brown Rice
 1 cup Water
 1 lb Ground Turkey
 3 tbsp Olive Oil
 1 Stack of Celery
 ½ Medium Onion, cut in a small dice
  cup Red and Green Bell Peppers, cut in small dice
 4 Large Garlic Cloves
 4 Kale, washed and chopped
 1 cup Plain Tomato Sauce
 ½ cup Water
 3 tbsp Fresh Sage, rough chopped
 3 tbsp Fresh Oregano, rough chopped
 45 tbsp Fresh Flat Leaf Parsley, rough chopped
 3 tbsp Toasted Pine Nuts, slightly chopped
 1 cup Bread Crumbs
 ½ cup Romano Cheese
 1 Lemon, sliced

1

Wash and dry the outside skin of the squash, and cut each of them in half the long way.

2

Sprinkle with salt and pepper, drizzle with olive oil and place cut sides
down on a parchment lined heavy baking sheet. Roast at 350º for about 40 minutes.

3

Place the rice and 1 cup of water, plus a pinch of salt into a saucepan. Bring to a boil, lower heat to a simmer, cover and cook for 20 minutes – remove from heat, leave lid on and set aside. It will not be entirely cooked, but will finish in the oven.

4

Drizzle a couple tablespoons olive oil in a wide sauté pan, and bring up to a high heat. Place chunks of the ground turkey around the pan, leaving a bit of space around them, or they won't brown.

5

Keep on high heat for a few minutes until the bottom side is nicely colored.
Lower heat a bit, add celery, onion, bell peppers and garlic, and stir to break up the ground turkey.

6

Season generously with kosher salt and fresh cracked pepper.

7

After about 5 minutes, add the kale, tomato sauce and water. Cover pan and steam together for about 5 minutes.

8

Remove cover from pan, add the cooked rice, and herbs, and cook for 5 to 10 minutes to let flavors blend and evaporate most of the liquid from the pan. Stir in
pine nuts, and remove from heat.

9

Turn the roasted squash halves cut side up and fill with stuffing, dividing mixture evenly. You may have to pack it down a little, but try to mound up the top a little.
Roast in 350º oven for about 30 minutes.
In an open skillet, toast 1 cup fresh bread crumbs in a teaspoon or so of butter.

10

Remove squash from the oven, top each half with a bit of the bread crumb topping, and grate some Pecorino Romano over the bread crumbs
Return to the oven for about 5 minutes.
Serve with a wedge of lemon to squeeze over the tops, as well as some warm tomato sauce.

Ingredients

 3 Delicata Squash
 ½ cup Brown Rice
 1 cup Water
 1 lb Ground Turkey
 3 tbsp Olive Oil
 1 Stack of Celery
 ½ Medium Onion, cut in a small dice
  cup Red and Green Bell Peppers, cut in small dice
 4 Large Garlic Cloves
 4 Kale, washed and chopped
 1 cup Plain Tomato Sauce
 ½ cup Water
 3 tbsp Fresh Sage, rough chopped
 3 tbsp Fresh Oregano, rough chopped
 45 tbsp Fresh Flat Leaf Parsley, rough chopped
 3 tbsp Toasted Pine Nuts, slightly chopped
 1 cup Bread Crumbs
 ½ cup Romano Cheese
 1 Lemon, sliced

Directions

1

Wash and dry the outside skin of the squash, and cut each of them in half the long way.

2

Sprinkle with salt and pepper, drizzle with olive oil and place cut sides
down on a parchment lined heavy baking sheet. Roast at 350º for about 40 minutes.

3

Place the rice and 1 cup of water, plus a pinch of salt into a saucepan. Bring to a boil, lower heat to a simmer, cover and cook for 20 minutes – remove from heat, leave lid on and set aside. It will not be entirely cooked, but will finish in the oven.

4

Drizzle a couple tablespoons olive oil in a wide sauté pan, and bring up to a high heat. Place chunks of the ground turkey around the pan, leaving a bit of space around them, or they won't brown.

5

Keep on high heat for a few minutes until the bottom side is nicely colored.
Lower heat a bit, add celery, onion, bell peppers and garlic, and stir to break up the ground turkey.

6

Season generously with kosher salt and fresh cracked pepper.

7

After about 5 minutes, add the kale, tomato sauce and water. Cover pan and steam together for about 5 minutes.

8

Remove cover from pan, add the cooked rice, and herbs, and cook for 5 to 10 minutes to let flavors blend and evaporate most of the liquid from the pan. Stir in
pine nuts, and remove from heat.

9

Turn the roasted squash halves cut side up and fill with stuffing, dividing mixture evenly. You may have to pack it down a little, but try to mound up the top a little.
Roast in 350º oven for about 30 minutes.
In an open skillet, toast 1 cup fresh bread crumbs in a teaspoon or so of butter.

10

Remove squash from the oven, top each half with a bit of the bread crumb topping, and grate some Pecorino Romano over the bread crumbs
Return to the oven for about 5 minutes.
Serve with a wedge of lemon to squeeze over the tops, as well as some warm tomato sauce.

Turkey Stuffed Delicata Squash