Chicken Stuffed Acorn Squash

15m
Prep Time
52m
Cook Time
1h 7m
Ready In


"No rice in this one, just chicken and veggies, mmm mmm good !!"

Original is 2 servings

Nutritional

  • Serving Size: 1 (413.3 g)
  • Calories 281.9
  • Total Fat - 8.1 g
  • Saturated Fat - 4 g
  • Cholesterol - 289.2 mg
  • Sodium - 623.8 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 15.3 g
  • Protein - 32.2 g
  • Calcium - 399.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400f degrees. Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.

Step 2

Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes. Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes. Add the yogurt and stir thourgh, cook for another 2 minutes.

Step 3

Fill the squash halves with the filling; bake at 400f degrees for 20 minutes. Sprinkle cheese over tops and return to oven for a further 10 minutes.

Tips


No special items needed.

2 Reviews

Luvcookn

Awesome! I did make a couple of changes due to what was on hand. Used boneless skinless chicken breasts, cut into medium dice and used sour cream for the yogurt. Doubled the recipe so there would be plan aheads for another meal. Will see repeats for sure! YUM!

5.0

review by:
(1 Feb 2022)

Bergy

Great recipe. The fennel gives a special touch to the recipe. I don't microwave so I precooked the squash in the oven for 30 minutes, stuffed them continued cooking for a further 15 minutes then added cheese for a final 15 minutes. They were quite thick meated squash. Very attractive to serve A do again recipe

5.0

review by:
(30 Jul 2012)

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