Best 2 Chicken Stuffed Acorn Squash Recipes

**Discover a delightful and nutritious culinary journey with our exquisite Chicken Stuffed Acorn Squash recipes. Embark on a savory adventure as we present a collection of delectable variations that cater to diverse palates and preferences. From the classic comfort of roasted chicken and stuffing nestled within tender acorn squash to the tantalizing twist of Mexican-inspired flavors, our recipes offer a symphony of taste and texture. Vegetarian enthusiasts will delight in the hearty and flavorful vegetarian stuffing option, while those seeking a touch of elegance can indulge in the sophisticated combination of chicken, wild rice, and dried cranberries. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making it a perfect centerpiece for any dining occasion.**

**Keywords:** Chicken Stuffed Acorn Squash, Roasted Chicken, Stuffing, Vegetarian, Mexican, Wild Rice, Dried Cranberries, Dining Occasion

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CHICKEN STUFFED ACORN SQUASH

Chicken Stuffed Acorn Squash image

Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.

Provided by Derf2440

Categories Chicken

Time 1h7m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup water
1 medium acorn squash, cut in half, seeds removed
vegetable oil cooking spray
1/2 lb ground chicken, ground breast
1/4 cup red onion, chopped
1/4 cup fennel bulb, chopped
1/4 cup dried cranberries
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/2 teaspoon pepper, fresh ground
1/2 cup plain fat-free yogurt
1/2 cup sharp cheddar cheese, grated

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.

Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7

ACORN SQUASH STUFFED CHICKEN BREASTS

Acorn Squash Stuffed Chicken Breasts image

Make and share this Acorn Squash Stuffed Chicken Breasts recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper
4 boneless skinless chicken breasts
2 ounces shredded cheddar cheese
2 cups all-purpose flour (for coating)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a medium skillet, melt butter or margarine.
Add the squash, green bell pepper, onion and celery.
Saute until slightly tender.
Season to taste with salt and pepper.
Remove from heat, add cheese and mix together.
Slice chicken breasts on the side about 3/4 of the way through.
Stuff mixture evenly into each slit chicken breast until full.
Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 461.6, Fat 9.8, SaturatedFat 5.3, Cholesterol 91, Sodium 196.4, Carbohydrate 53.1, Fiber 2.9, Sugar 1.9, Protein 37.9

Tips:

Choose the right squash: Select acorn squash that are about the same size and shape, with no soft spots or blemishes. Each squash should be about 1 to 1 1/2 pounds.
Cut the squash in half: Cut the squash in half lengthwise, from stem to blossom end. Use a sharp knife and be careful not to cut yourself. Scoop out the seeds and pulp from the squash halves with a spoon.
Roast the squash: Preheat the oven to 400°F (200°C). Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-30 minutes, or until the squash is tender.
Prepare the stuffing: While the squash is roasting, prepare the stuffing. Cook the chicken in a skillet until it is browned. Add the onion, celery, and garlic and cook until they are softened. Stir in the bread crumbs, herbs, spices, and broth. Season with salt and pepper to taste.
Stuff the squash: Once the squash is roasted and the stuffing is prepared, stuff the squash halves with the stuffing. Top with cheese and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Serve the stuffed squash halves immediately. Garnish with fresh herbs, if desired.

Conclusion:

Chicken stuffed acorn squash is a delicious and easy-to-make dish that is perfect for a fall meal. The roasted squash is tender and flavorful, and the chicken stuffing is savory and satisfying. This dish is sure to be a hit with your family and friends.

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