Stuffed Acorn Squash With Chicken Cranberries Farro And Kale Recipes

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.

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.

ROASTED ACORN SQUASH WITH FARRO STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with foil.
• Cut each squash in half, slicing through stem and blossom ends. Remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides and sprinkle with 1/4 teaspoon each salt and pepper. Arrange, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Meanwhile, rinse and drain farro, then transfer to a saucepan. Stir in broth and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until tender, about 20 minutes. Drain any excess broth.
• Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add mushrooms and onion; cook until mushrooms have softened and onion is translucent, 8 to 10 minutes. Add wine; cook, stirring, until reduced by half, about 30 seconds.
• Add cranberries and thyme; cook, stirring, until cranberries have plumped, about 4 minutes more. Remove thyme. Stir in cooked farro, pecans, and parsley. Heat through. Season with remaining salt and pepper and balsamic vinegar. Spoon farro mixture into the squash halves. Return to oven to keep warm until serving.

CRANBERRY-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.