This week’s guest doesn’t need any introduction, but here’s one anyway! Vani Hari, aka The Food Babe, is one of my dear friends and she is changing the world. Vani is an author and activist known for working to influence the food industry. She is a New York Times best-selling author; and companies such as Kraft, Chick-fil-A and Subway have changed or reconsidered ingredients in their products as a result of her campaigns. Simply put, she is amazing, and she’s doing incredible work to change the food that we eat and give to our children.
This Stuffed Squash recipe from The Food Babe blog is the perfect fall or winter treat to serve for dinner or as a side at one of your holiday meals. Enjoy! Click here to view the PFD version.
- 2 small delicata or acorn squash
- 4 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 pound ground turkey or chicken (vegetarian option: use 3 cups diced mushrooms)
- 1 medium apple, diced
- 1 teaspoon fennel seeds
- 2 teaspoons dried sage
- sea salt and fresh ground black pepper, to taste
- 2 eggs, beaten (vegan option: mix 2 tablespoons ground flaxseed with 6 tablespoons water)
Heat the oven to 400°F.
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 the oil in a sauté pan over medium heat. Add the onion, garlic and sauté for 4-5 minutes to soften, and then add the turkey and cook until no longer pink, about 5-7 minutes.
Add the diced apple, fennel and sage to the pan and cook for 4-5 minutes. Season with the salt and pepper.
Remove from heat and stir in the eggs. Divide the mixture amongst the squash halves and brush the tops with the remaining oil. Place in the oven and 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!
Nutritional Analysis (based on ground turkey + eggs option)
Calories 419 • Fat: 21g • Protein: 28g • Carbs: 33g • Fiber: 5g • Sugar: 6g • Sodium: 132mg