TURKEY SAGE STUFFED DELICATA SQUASH

1. Preheat the oven to 425°F
2. Rub the squash halves with 2 tablespoons of olive oil and season the insides with salt and pepper. Set them cut-side up in a baking dish or rimmed baking sheet and roast for 35 minutes, or until tender.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the turkey, minced garlic, salt, and pepper and cook until the turkey is cooked through (usually about 4-5 minutes) breaking it up as needed. Add the leeks and cook for 1 to 2 minutes, until softened.
4. Take the pan off the heat. Stir in the tahini, coconut aminos, apple cider vinegar, salt and pepper.
5. Add in the arugula and fresh sage. Cook another 2-3 minutes.
6. Divide the turkey mixture among the squash halves (they should be generously full). Sprinkle with fresh Rosemary and sage.