Stuffed Fall Squash

2 tablespoons olive oil, plus more for brushing on squash

2 large zucchini (or butternut squash, acorn squash, or kabocha squash)

1 ¼ lb ground turkey

1 onion, chopped

3 cloves garlic. minced

3 carrots, chopped

1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

2 big handfuls spinach/kale/swiss chard mix, thinly sliced

salt

pepper

1 tsp dried basil

1 tsp dried oregano

a few splashes Worcestershire sauce at the very end

Preheat oven to 425.  Cut zucchini and squash in half lengthwise.  Scoop out seeds.  Season Zucchini and Butternut Squash with olive oil, salt, and pepper and roast skin side down on large baking sheet until golden brown and tender, about 30-45 minutes. 

Meanwhile, in 2 tablespoons olive oil, saute onions and ground meat with 1 tsp salt and 1/2 tsp black pepper.  Add garlic, carrots, peppers, basil, and oregano and cook until softened.  Add spinach/kale/swiss chard mix.  Cook until wilted, about 2 minutes.  Splash in 2 tablespoons Worcestershire Sauce.  Cook 2 more minutes and remove from heat. 

Fill cooked squash with meat mixture and place back in 350 degree oven until warmed through.