Chicken Chili Stuffed Acorn Squash Recipes

CHICKEN CHILI STUFFED ACORN SQUASH

Steps:

• Preheat the oven (or grill) to 400°F.
• Wash the outside of the squash.
• Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
• Melt the butter in a small dish and add the maple syrup. Brush the mixture over the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
• Stir the salt, pepper, chili powder, and cumin together and sprinkle it over each half of the squash.
• Bake for 45 to 50 minutes or until the squash is fork-tender.
• Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chicken and onion. Cook until the chicken is completely cooked. If necessary, drain off any fat.
• Stir in cumin, chili powder, salt, and pepper. Cook until the spices are aromatic.
• Add black beans, tomatoes. cilantro and jalapeno. Stir to combine. Salt and pepper to taste. Cook until heated through.
• Spoon the chicken chili into the cooked squash. Garnish with cheese and cilantro and serve.

CHICKEN STUFFED ACORN SQUASH

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.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.