CHICKEN STUFFED ACORN SQUASH
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
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
CHICKEN ENCHILADA-STUFFED SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
- Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.
Nutrition Facts : Calories 550, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 104 milligrams, Sodium 1421 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 31 grams, Sugar 5 grams
SQUASH-STUFFED CHICKEN
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
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.
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
ACORN SQUASH STUFFED CHICKEN BREASTS
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
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
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