Recipe blog #2 – Delicata Squash


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!