Stuffed Delicata Squash
Stuffed Delicata Squash with roasted squash seeds and pumpkin aioli
This stuffed squash recipe is a great seasonal dish that’s easy to make and full of flavor. This can be served as is or as a side.
Roasted squash
2 medium delicata squash, cut lengthwise, seeds removed from one half of one squash and set aside
1 TBSP olive oil
1 tsp nons original
1 pound ground chicken
2 stalks green onion, chopped
1/2 small onion, diced
5 cloves garlic, chopped
1/4 cup coconut aminos
1/4 tsp fish sauce
1/2 tsp Nons original
1 bay leaf
1-2 TBSP olive oil
2 TBSP Mayo
2 TBSP pumpkin purée
1 TBSP apple cider vinegar
1/4 tsp nons pepper complex
Reserved seeds
1 tsp olive oil
1/2 tsp cinnamon
Pinch of Nons Original Salts
Chopped parsley for garnish
Preheat oven to 275 degrees F.
Dry squash seeds by rubbing them in a paper towel or kitchen cloth.
Coat in olive oil, cinnamon and salt.
Lay in a single layer on a parchment lined sheet pan and bake for 15-20 minutes or until golden brown.
Increase oven to 400 degrees F.
Coat squash in oil and salt and bake on the same sheet pan for 25 minutes or until you can poke the squash easily with a fork.
In a large skillet on medium heat, add ground chicken. After a minute begin to break it up with a spatula or wooden spoon.
Add onions, garlic and bay leaf and increase to medium high.
Once all the liquid has evaporated, add salt, coconut aminos, fish sauce and green onions and cook until liquid has reduced and the ground chicken is cooked. Turn off the heat and remove the bay leaf.
In a small bowl, mix together Mayo, pumpkin purée, apple cider vinegar and salt and taste for additional salt.
When squash is done, remove and spoon in the filling then drizzle on the pumpkin aioli. Serve topped with roasted seeds and chopped parsley.
You can use soy sauce instead of coconut aminos and omit fish sauce.
