St￭ Delicata Squash with Venison, Goji Berries & Spinach

Ingredients

• 2 medium delicata squashes
• 1 pound ground venison
• 1 cup fresh spinach, chopped
• 1/2 cup goji berries, soaked
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (optional)
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Cut the delicata squashes in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
2. Place the squashes cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender.
3. In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Increase the heat and add the ground venison to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Season with thyme, oregano, salt, and pepper.
5. Stir in chopped spinach and soaked goji berries into the venison mixture. Cook until the spinach wilts, about 2-3 minutes.
6. Remove the roasted squashes from the oven and carefully flip them cut-side up. Spoon the venison filling generously into each squash half.
7. If desired, sprinkle shredded mozzarella cheese on top of the st￭ squashes.
8. Return the st￭ squashes to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Nutrition