You might think that squash is a fall recipe, well I like to make this Chipotle Delicata Squash with Spicy Turkey year-round. It is a great healthy low-carb recipe! The spice with the turkey and the squash is a perfect pairing.
Ingredients to make Chipotle Delicata Squash with Spicy Turkey:
- 1 Delicata Squash sliced into half-moons, (about 600 grams)
- 1 Roasted Red Pepper, pre-roasted jar peppers diced, (about 115 grams)
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 1 Shallot diced, (about 40 grams)
- ½ tbsp Extra Virgin Olive Oil
- ½ tsp Chipotle Chili Powder
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 Lemon juiced
- 1 tbsp Extra Virgin Olive Oil
- 5 Cherry Hot Peppers sliced, (about 75 grams)
- ½ Red Onion sliced, (about 150 grams)
- 16 oz 99% Lean Ground Turkey
- ½ tsp Chipotle Chili Powder
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper
- 3 cups Baby Spinach (about 100 grams)
Instructions
- Start by preheating the oven to 400°, line a baking sheet with parchment paper or foil.
- Then cut your squash into half-moons. To do this, start by slicing the end of each side of the squash. Then stand the squash up on your cutting board and cut the squash in half. Use a spoon to scrape out and discard all of the seeds. Now you can cut the squash in 1/2 inch thick half-moons.
- Place your squash into a large bowl, then add your diced roasted red pepper, garlic, shallot, 1/2 tbsp extra virgin olive oil, chipotle powder, salt, pepper, and juice from one lemon to the bowl and toss together until the squash has a nice coating of oil and lemon.
- Next, spread your squash out onto your baking sheet, and arrange it into one even layer. Then bake at 400° for 20-25 minutes. Until the squash has softened and started to turn a light golden brown.
- While your squash is cooking heat a large stovetop pan to medium heat. Once the pan is hot add your 1 tbsp oil, cherry peppers, and red onion to the pan. Cook your peppers and onion in the oil for 3 minutes, stirring frequently to prevent burning.
- Next, add your ground turkey to the pan. Using your spatula break up the ground turkey into pea-sized pieces and season with the chipotle powder, garlic powder, and black pepper. Turn the heat down to medium-low and cook the ground turkey for 10-15 minutes, until just about cooked through.
- At this point, you will add your baby spinach to the pan with your turkey, and toss until the spinach has wilted and the turkey has finished cooking.
- By now your squash should be done. Remove the squash from the oven and move from the baking tray to the pot with the turkey. Toss everything together one last time and serve!
Chipotle Delicata Squash with Spicy Turkey
Squash might seem like a fall recipe, but I love it year-round as a healthy carb!
Servings 3
Calories 379kcal
Ingredients
- 1 Delicata Squash sliced into half-moons, (about 600 grams)
- 1 Roasted Red Pepper, pre-roasted jar peppers diced, (about 115 grams)
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 1 Shallot diced, (about 40 grams)
- ½ tbsp Extra Virgin Olive Oil
- ½ tsp Chipotle Chili Powder
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 Lemon juiced
- 1 tbsp Extra Virgin Olive Oil
- 5 Cherry Hot Peppers sliced, (about 75 grams)
- ½ Red Onion sliced, (about 150 grams)
- 16 oz 99% Lean Ground Turkey
- ½ tsp Chipotle Chili Powder
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper
- 3 cups Baby Spinach (about 100 grams)
Instructions
- Start by preheating the oven to 400°, line a baking sheet with parchment paper or foil.
- Then cut your squash into half-moons. To do this, start by slicing the end of each side of the squash. Then stand the squash up on your cutting board and cut the squash in half. Use a spoon to scrape out and discard all of the seeds. Now you are able to cut the squash in 1/2 inch thick half-moons.
- Place your squash into a large bowl, then add your diced roasted red pepper, garlic, shallot, 1/2 tbsp extra virgin olive oil, chipotle powder, salt, pepper, and juice from one lemon to the bowl and toss together until the squash has a nice coating of oil and lemon.
- Next spread your squash out onto your baking sheet, arrange it into one even layer. Then bake at 400° for 20-25 minutes. Until the squash has softened and started to turn a light golden brown.
- While your squash is cooking heat a large stovetop pan to medium heat. Once the pan is hot add your 1 tbsp oil, cherry peppers, and red onion to the pan. Cook your peppers and onion in the oil for 3 minutes, stirring frequently to prevent burning.
- Next, add your ground turkey to the pan. Using your spatula break up the ground turkey into pea-sized pieces and season with the chipotle powder, garlic powder, and black pepper. Turn the heat down to medium-low and cook the ground turkey for 10-15 minutes, until just about cooked through.
- At this point, you will add your baby spinach to the pan with your turkey, toss until the spinach has wilted and the turkey has finished cooking.
- By now your squash should be done. Remove the squash from the oven and move from the baking tray to the pot with the turkey. Toss everything together one last time and serve!
Nutrition
Calories: 379kcal | Carbohydrates: 29.9g | Protein: 37.1g | Fat: 9.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 356.5mg | Potassium: 1024.4mg | Fiber: 4.6g | Sugar: 9g | Vitamin A: 141.5IU | Vitamin C: 13.7mg | Calcium: 38.4mg | Iron: 14.9mg
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
This is a low-fat recipe. However, you can easily increase the fat in this recipe by using a higher fat ground turkey instead of a 99% lean ground turkey. You could also choose to add a little crumbled feta to this recipe, it would go amazingly.
Carbohydrates:
This is a relatively low carb recipe. If you are looking to increase the carbs in this recipe, you could easily add more squash, but you’ll need to remember to get a larger squash when you’re at the store. The squash in this recipe was about average size.
Protein:
The protein in this recipe comes from the Turkey, an easy ingredient to increase or decrease to adjust the protein.
Meal Prep:
Yes, this recipe is meal prep-able and will last up to 6 days in the fridge. When reheating you will want to keep covered to trap in the moisture.
Freezer Friendly:
Unfortunately, no this recipe is not freezer friendly the squash will become mushy and the turkey will dry out.
If you love squash recipes like this Chipotle Delicata Squash with Spicy Turkey you are going to want to check out these favorites!
