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Ingredients
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2 delicata squash, halved lengthwise and seeded
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2 tablespoons olive oil
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½ sweet red onion, chopped
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2 stalks celery, diced
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1 pound ground turkey
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1 tablespoon crumbled cooked bacon
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2 garlic cloves, minced
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon safflower (Mexican saffron)
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sea salt to taste
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1 bunch rainbow chard, stemmed and chopped
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¼ cup vegetable broth, or as needed
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1 (4 ounce) log crumbled goat cheese
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2 tablespoons olive oil
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1 teaspoon saffron
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½ cup panko bread crumbs (Optional)
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2 tablespoons butter, melted (Optional)
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
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Bake in the preheated oven until fork-tender, 20 to 30 minutes.
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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.
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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.
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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.
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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 |
19g | Fat |
19g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 302 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 7g | 36% |
Cholesterol 62mg | 21% |
Sodium 318mg | 14% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 17g | 34% |
Vitamin C 22mg | 24% |
Calcium 115mg | 9% |
Iron 3mg | 18% |
Potassium 676mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.