Chicken Stuffed Acorn Squash

Prep Time
Cook Time
1h 7m
Ready In

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

Original recipe yields 2 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

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

(30 Jul 2012)