Ingredients

• 2 delicatas squash , halved lengthwise and seeded
• 2 tablespoons olive oil
• 0.5 sweets red onion , chopped
• 2 stalks celery , diced
• 1 pound ground turkey
• 1 tablespoon crumbled cooked bacon
• 2 garlics cloves , minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon safflower , Mexican saffron
• sea salt to taste
• 1 bunch rainbow chard , stemmed and chopped
• 0.25 cups vegetable broth , or as needed
• 1 , 4 ounce
• 2 tablespoons olive oil
• 1 teaspoon saffron
• 0.5 cups panko bread crumbs , Optional
• 2 tablespoons butter , Optional

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
3. 3 Bake in the preheated oven until fork-tender, 20 to 30 minutes.
4. 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. 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. 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. 7 Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.

Nutrition per serving