CHICKEN STUFFED ACORN SQUASH
Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h7m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7
ACORN SQUASH STUFFED CHICKEN BREASTS
Make and share this Acorn Squash Stuffed Chicken Breasts recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13 inch baking dish.
- In a medium skillet, melt butter or margarine.
- Add the squash, green bell pepper, onion and celery.
- Saute until slightly tender.
- Season to taste with salt and pepper.
- Remove from heat, add cheese and mix together.
- Slice chicken breasts on the side about 3/4 of the way through.
- Stuff mixture evenly into each slit chicken breast until full.
- Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
- Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 461.6, Fat 9.8, SaturatedFat 5.3, Cholesterol 91, Sodium 196.4, Carbohydrate 53.1, Fiber 2.9, Sugar 1.9, Protein 37.9
STUFFED ACORN SQUASH WITH CHICKEN, CRANBERRIES, FARRO, AND KALE
Steps:
- Preheat oven to 375 degrees. Cut a thin slice off the bottom of each squash half so that it will sit upright without tipping over. Place squash halves cut side down on a baking sheet and transfer pan to oven. Bake for 45 minutes or until squash can be pierced with a fork. Remove from oven and set aside to cool. When cooled, scoop out approximately three to four tablespoons of flesh from each squash half. Measure one cup of flesh and mash. 2. While squash is baking, bring chicken stock to a boil in a medium sauce pan. Add farro, reduce heat to a simmer, and cook covered for 20 to 25 minutes or until farro is firm but tender. Remove from heat and drain if any liquid remains. Set aside. 3. Blanch kale in a pot of salted water for three to four minutes. Drain in a colander, rinse with cold water, squeeze to remove excess water. Chop kale and set aside. 4. Heat two tablespoons of olive oil in a medium skillet over medium high heat. Add onion and garlic and saute for two to three minutes. Add ground chicken and break up with a spatula. Continue cooking until chicken is browning. 5. Remove from heat and add one cup mashed squash flesh, farro, kale, cranberries, pecans, salt, pepper, oregano, thyme and Parmesan cheese. Toss thoroughly until well combined. 6. Divide stuffing evenly between squash halves. Drizzle each with additional olive oil. Place squashes on a baking sheet and transfer to oven. Bake for 15 to 20 minutes or until warm through. Garnish with additional Parmesan cheese and serve immediately.
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