Shannon's Stuffed Delicata Squash

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.

3. Bake in the preheated oven until fork-tender, 20 to 30 minutes.

4. 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.

5. 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.

6. 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.

7. 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.