Chicken Stuffed Acorn Squash
Created by Derf on November 21, 2011
- Servings: 2
- Prep Time: 15m
- Cook Time: 52m
- Recipe #7855
Ingredients
- 1/2 cup water
- 1 medium acorn squash (cut in half, seeds removed)
- Vegetable cooking spray
- 1/2 pound ground chicken (breast)
- 1/4 cup red onions, chopped
- 1/4 cup fennel bulb, chopped
- 1/4 cup dried cranberries
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/2 teaspoon pepper, fresh ground
- 1/2 cup plain fat-free yogurt
- 1/2 cup old cheddar cheese, grated
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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