Delicata squash. Heard of it? No? Get on it! I'm currently obsessed. It tastes similar to butternut but is SO much easier to cut and, BONUS, the skin is edible! While it's so tasty just slices in half-moons and roasted with a little olive oil or butter and sea salt, last night I turned my squash into a one-pan meal. So easy. So delicious.
2 medium delicata squash
1 lb grass-fed ground beef (turkey or chicken would work too)
1/2 yellow onion (about 1 cup chopped)
2 garlic cloves (1 tbsp minced)
10-12 cherry tomatoes chopped in half
1 cup fresh or frozen spinach
2 tsp italian seasoning
1/4 tsp crushed red pepper flakes
1 tsp sea salt
1 tsp black pepper
1 tbsp olive oil
Optional: a sprinkle of shredded cheese of your choice (we chose a sheep's milk manchego)
Preheat oven to 400 degrees. Slice squash in half lengthwise and scoop out seeds/inside. Rub with a pinch of sea salt and olive oil and place face down on a parchment-lined pan. Bake for about 20 minutes or until soft and edges are caramelized. While the squash is baking add remaining olive oil into a saute pan and chopped onion. Cook until translucent and add chopped garlic, cook another couple of minutes (don't let garlic burn or overly brown) and add meat and spices. Stir well and cook until browned before adding spinach and finally tomatoes. Scoop mixture into baked squash, sprinkle with cheese and broil for a couple minutes before serving.
Serves 2 as a full meal, 4 with a side dish.