Cut the ends off the squash and slice them right down the middle. Scoop out the seeds and pulp. Place on a parchment-lined baking sheet. Brush with butter and dust with salt and pepper. Bake for 30 minutes.
Prepare the filling: Brown the ground turkey in a hot skillet and season with salt, pepper, and herbs de provence. Remove from skillet and set aside.
Using the same skillet, pour in the olive oil and heat up. Add all the vegetables (celery, carrot, onion, and mushrooms) and cook for about 3 minutes. Add the pear and garlic and cook for a few more minutes. Add the ground turkey to the skillet and stir well to combine for a few minutes more.
Transfer the filling to a bowl and add the crumbs, parmesan cheese and eggs. Stir completely to mix well.
Remove the squash from the oven and fill each cavity with a healthy portion of filling. Top with a little more parmesan and bake for another 20 minutes.
Remove from oven, allow to rest a few minutes, top with chives and serve.
Notes
You can sub the ground turkey for ground chicken, pork or turkey sausage too.Adapted from a recipe by Prevention RD