This dish not only looks beautiful served, but it will have your taste buds singing songs of downright deliciousness! Squash are so inexpensive (even organically grown!). Pick your favorite variety and start stuffing. Stuffed Squash is also incredibly healthy: It’s one of those more hearty vegetables that can replace grains in a meal and really fill you up. Best of all, there’s little cleanup; you don’t even have to use a plate if you don’t want to—the bowl is natural and biodegradable.


2 small delicata or acorn squash
4 tablespoons extra-virgin olive oil, divided
1 cup diced yellow onion
3 garlic cloves, minced
1 pound ground turkey or chicken
1 medium apple, diced
2 teaspoons dried sage
1 teaspoon fennel seeds
Sea salt and ground black pepper to taste
2 eggs, beaten


Preheat the oven to 400°F.

Place the squash on a cutting board and cut in half using a heavy large knife. Scoop out the seeds. Place the squash cut side up on a baking sheet and bake for 20 to 25 minutes, then set aside.

Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, and turkey and cook until no longer pink, 5 to 7 minutes. Add the diced apple, sage, and fennel and cook 4 to 5 minutes longer. Season with salt and pepper.

Take off the heat and stir in the eggs. Mound the stuffing into each of the squash halves and drizzle the remaining oil over the top. Bake for 30 to 35 minutes, or until the squash is fork-tender.

Food Babe Kitchen, Vani Hari, Hay House Publishers, £23.99