Chicken Stuffed Acorn Squash

Total Time
1hr 7mins
Prep 15 mins
Cook 52 mins

No rice in this one, just veggies and chicken.

Ingredients Nutrition

Directions

  1. Preheat oven to 400f degrees.
  2. 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.
  3. 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.
  4. Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
  5. Add the yogurt and stir thourgh, cook for another 2 minutes.
  6. Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
  7. Sprinkle cheese over tops and return to oven for a further 10 minutes.
Most Helpful

4 5

Yummy! I added an Apple, chopped. It was very good and my kids loved it too! Thanks for the great recipe!

5 5

Delicious! My squash skins got to soft so I scooped the meat out and baked this in "personal" size casserole dishes. I also used canned chicken, and currants instead of cranberries, because that is what I had on hand. This was very different and enjoyed by DH and myself. Thanks!

4 5

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