Chicken Stuffed Carnival Squash Recipes

SQUASH-STUFFED CHICKEN

Squash-Stuffed Chicken image

Meet the Cook: Even people who don't like zucchini comment on how flavorful this is! If you want, you can also bake the stuffing by itself and serve it as a side dish. -Bernadette Romano, Shaftsbury, Vermont

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1/2 small onion, chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
2 medium zucchini, shredded (about 2-1/2 cups)
3 slices white bread, torn into coarse crumbs
1 large egg, beaten
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
4 bone-in chicken breast halves

Steps:

In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper. , Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375° for 50-60 minutes or until chicken is done.

Nutrition Facts : Calories 498 calories, Fat 26g fat (12g saturated fat), Cholesterol 206mg cholesterol, Sodium 648mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Chicken Parm-Stuffed Spaghetti Squash Recipe by Tasty image

Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 large spaghetti squash
2 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
flour
italian bread crumb
marinara sauce
shredded mozzarella cheese
grated parmesan cheese
italian seasoning, to taste
salt, to taste
pepper, to taste
oil, for frying

Steps:

With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
Scoop out the seeds - brush with oil, salt, and pepper.
Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
Place flour, beaten egg, and breadcrumbs into three separate bowls.
Coat each strip with flour, then egg, and then roll in bread crumbs.
Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
Shred the inside of each squash, being careful not to poke through the skin.
Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
Return to the oven to bake for 10-15 minutes until the cheese has melted.
Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams

CHICKEN STUFFED CARNIVAL SQUASH

CHICKEN STUFFED CARNIVAL SQUASH image

Categories Bake Sauté Squash

Yield 2 people

Number Of Ingredients 10

Ingredients

1 carnival squash (about 1 pound 7 ounces)
1 tablespoon butter
2 teaspoons brown sugar
2 chicken legs, poached
1 teaspoon olive oil
1 cup chopped red onion
2 cloves garlic, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste

Steps:

1. Preheat oven to 375 degrees F (350 degrees F with convection) and wash the squash thoroughly. 2. Cut the squash in half and scoop out the seeds. Place cut side down in a dish and fill with 1/2″ of water. Bake for 30 minutes. While it's baking, hand shred the chicken. Set aside. 3. Remove from the oven and flip over. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar. Bake for another 15 minutes. Set each squash half (open side up) on a plate. 4. Heat a small saute pan with olive oil. Add onions and garlic and stir around until softened. Add chicken, chili powder, and cumin. Season to taste. Divide in half and fill each squash half. Serve.

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