Chicken Stuffed Acorn Squash
No rice in this one, just veggies and chicken.
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INGREDIENTS
Nutrition- 1⁄2cup water
- 1
- vegetable oil cooking spray
- 1⁄2
- 1⁄4
- 1⁄4
- 1⁄4
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon ground coriander
- 1⁄4teaspoon salt
- 1⁄2
- 1⁄2
- 1⁄2
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DIRECTIONS
- 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.
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