Tex Mex Stuffed Delicata Squash

Delicata squash is one of my favorite fall vegetables, and one of the special treats that our family gets from our CSA each year. This vegetable is not commonly found at the grocery store, and when it ends up in my crop share I really feel that I am getting something special. This squash has a fragile skin, and subsequently a shorter shelf life. That said, I was exited to see this garden gem at Trader Joe’s and my local grocer this week! Delicata, similar in taste to acorn squash, but with a milder, sweeter flavor, and a thin edible skin, makes for a squash worth trying. Another appealing attribute of this squash is that it cooks faster than acorn squash.Enough gushing over the beloved delicata! Below is a recipe that is a favorite in our household. I was able to use all of the vegetable ingredients from our CSA, so it is truly seasonal. It is also fairly easy to make and can be prepared in advance and frozen for busy nights.

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Tex Mex Stuffed Delicata Squash

Serves: 4                               Time: prep 25 minutes, cook 35-40 minutes

Ingredients

• 1 lb ground chicken
• 1 C shredded cheddar cheese
• 2 delicata squash
• 1 each medium red, yellow, and green bell peppers, diced
• 1 C diced onion
• 2 cloves garlic, minced
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt

Directions

1. Cut delicata squash in half length-wise and remove seeds with a spoon. Spray 9×13 baking dish with olive oil, place delicata inside, and set aside.

2. Brown ground chicken in a skillet over medium heat and then set aside in a medium mixing bowl.

3. Dice onions and peppers and saute in the skillet that was used for the chicken over medium heat until the vegetables are softened. Once the vegetables are cooked add minced garlic to the pan, saute for 1 more minute, and then add the vegetables to chicken.

4. Add dry spices and half of the shredded cheddar cheese to the mixing bowl and then fold the ingredients together.

5. Finally, fill the delicata squash with the mixture of vegetables and chicken and top with the remaining cheddar cheese. Bake at 350º F for 35-40 minutes, or until the center of the squash is nice and soft when tested with a fork. Cover the dish as needed if the cheese begins to brown to prevent burning.

*This recipe pairs nicely with a whole grain rice or steamed corn