• 2 butternut squash
  • 3 tbsp olive oil, divided
  • 1 lb ground turkey
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme leaves, chopped
  • ½ tsp red pepper
  • ½ tsp fennel seeds
  • 3 cups baby spinach
  • ¼ cup unsweetened dried cranberries
  • 1 apple, diced
  • ½ cup pecans, roughly chopped
  • Black pepper, to taste
  1. Preheat the oven to 425°F.
  2. Slice the squash lengthwise, then scoop out and discard the seeds. Brush the insides with 1 ½ tablespoons of the olive oil. Place the squash face down onto a baking sheet lined with parchment paper and roast for 35-40 minutes, or until tender.
  3. Meanwhile, heat a large skillet over medium high heat with the remaining 1 ½ tablespoons of olive oil. Add the ground turkey and brown until nearly cooked through, then add the chopped onions and garlic and cook for 2 more minutes. Add the fresh herbs, red pepper and fennel seeds. Stir and cook another minute.
  4. Add the spinach, cranberries, apples, and pecans. Stir to incorporate, then remove from the heat.
  5. When the squash is finished, let it cool for 5 minutes. Scoop out the flesh, leaving about ¾ inch border around the sides. (Save the squash for another dish!)
  6. Scoop the stuffing mixture into the squash boats and sprinkle with black pepper. Set the oven to broil, discard the parchment paper and place the boats back onto the baking sheet. Broil for 2-4 minutes. Garnish with more fresh herbs if desired, and serve.