Pastrami Stuffed Delicata Squash

IMG_3246Delicata winter squash is high in vitamin A and C. Besides for its beautiful designs, the skin is edible after roasting or baking, which saves you time in the kitchen. It also boosts your nutrient intake — the skin of vegetables often contains fiber and other vitamins and minerals.  This squash bakes very quickly in the oven. 


  • 1 Delicata Squash
  • 4 slices pastrami deli, 4 ounces   )
  • 1 ounce fresh spinach leaves
  • 1 shallot, about 1 ounce
  • ½ fresh red grapefruit, peeled
  • 2 tablespoons of your favorite salsa )


Scrub squash skin well, or peel if you’d like.

Cut squash in half lengthwise and scoop out seeds.


Place face down in a shallow pan.  Cover with aluminum foil  and bake on 450 for 15 minutes.

In food processor, combine other ingredients and pulse until chopped. Scoop into squash halves, forming high mounds with leftover mixture.

Cover pan and return to oven for 20 more minutes. Allow to cool before cutting in half and dividing into four portions. Otherwise, the filling will spill out.  Reheat and serve. Refrigerates for up to one week in airtight container.

Yields: 4 portions, about 3 ounces each, 8g protein, 105 calories

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