1. Preheat oven to 400 degrees. Microwave the whole delicata squash for 3 minutes. Remove and let cool.
2. Cut the squash in half length-wise. Scoop out the seeds and place on a baking tray sprayed with canola oil cut side down. Spray the tops of the squash and sprinkle with a dash of salt. Bake in the oven for 10 minutes. Remove from oven and let cool. Lower the oven to 350 degrees.
3. Meanwhile, in a heavy wok, sauté the garlic, onions, and red chili peppers until onions are translucent. Add in the bell peppers and sauté another 2 minutes. Add in the mushrooms and ginger, sauté another 2 minutes until softened. Add in the ground turkey and salt, and break up into small pieces using a wooden spoon. Stir in the brown rice and chopped kale and cook until all ingredients are cooked through and well combined.

To make the sauce: In a small saucepan, stir together coconut milk, Thai red curry paste, and sambal oelek over a low heat. Pour the sauce over the turkey mixture and stir well to incorporate. Toss with fresh cilantro, mint, and lime juice.

To make the spicy aioli: In a small bowl, whisk together the mayonnaise and sambal oelek.

1. Stuff each half of the delicata squash with the turkey mixture. Put back in the oven for 10 minutes at 350 degrees. Drizzle each squash with the spicy aioli. Serve immediately.