Chicken Stuffed Acorn Squash
Recipe: #7855
November 21, 2011
Categories: Chicken, Squash, Pacific Northwest, Pacific Rim, Sunday Dinner, Oven Bake, Diabetic, Heart Healthy, Low Carbohydrate, Low Fat, No Eggs, Chicken Dinner, more
"No rice in this one, just chicken and veggies, mmm mmm good !!"
Ingredients
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.