High-Protein Gluten-Free Stuffed Delicata Squash

If you’re looking for a hearty, delicious, and protein-packed dish, this gluten-free stuffed delicata squash is a must-try! Inspired by the amazing @erekav, I’ve made some modifications to boost the protein content and topped it with extra cheese for an added touch of flavor. It turned out absolutely delicious, and I can’t wait for you to try it.

Ingredients:

• 3 medium-sized delicata squash

• 1 lb grass-fed extra lean ground beef (substitute with ground pork or uncased Italian sausage, if preferred)

• 2 cups shredded cheese of your choice

• 1 cup cooked quinoa

• ½ cup cranberries (optional; I omitted for a savory twist)

• ¼ cup fresh parsley, chopped

• 1 egg, whisked (or ½ cup egg whites)

• 1 tsp salt

• Parmesan cheese for topping

Instructions:

1. Preheat your oven (or your Air Fryer) to 375°F (190°C).

2. Cut off one end of each delicata squash and use a butter knife to loosen the seeds. Scoop out the seeds with a spoon.

3. Add the ground beef to a skillet and cook over medium heat until fully browned, breaking it up as it cooks. Once done, remove from heat and let it cool to room temperature.

4. In a large bowl, mix the cooked meat, shredded cheese, cooked quinoa, parsley, whisked egg (or egg whites), and salt. Stir until well combined.

5. Fill each delicata squash with the meat mixture, packing it firmly with the back of a spoon.

6. Place the stuffed squash on a parchment-lined baking sheet. Sprinkle with Parmesan cheese and roast in the oven for 40-50 minutes until the squash is tender and the filling is golden.

7. Let the stuffed squash cool for a few minutes before slicing. Enjoy!

Nutritional Breakdown for the entire recipe ( serve 4) :

Calories: 2045 | Carbohydrate: 100g | Protein: 180g | Fat: 100g | Fiber: 24g