Best Squash Stuffed Chicken Recipes

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

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!

CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• 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 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, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
• Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
• Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
• Stack the basil leaves and roll them up. Cut into slices and add to pan.
• Add crushed red pepper, and stir until the ingredients are fully incorporated.
• Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
• Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
• Enjoy!

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.

CHICKEN ENCHILADA-STUFFED SQUASH

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.

SQUASH STUFFED CHICKEN BREASTS

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.

CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)

Steps:

• Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH

Steps:

• 1. Position racks in upper and lower thirds of oven, preheat to 450
• 2. Boil chicken. Cover, reduce heat to low and gently simmer until internal temperature 165, 10 to 15 minutes. Shred and transfer to large bowl.
• 3. Microwave squash cut side down with 2 tbsp of water for 10 minutes until flesh is tender. (alt. bake at 400 degrees for 40-50 minutes)
• 4. Scrape squash from shell and add to chicken. Add 1 c enchilada sauce, zucchini, 1/2 tsp pepper and 1/4 tsp salt. Fill squash shells with mixture and top with remaining sauce and cheese.
• 5. Place on lowest rack for 10 minutes. Move to upper rack and broil until cheese starts to brown. To serve cut each shell in half.

SQUASH-STUFFED CHICKEN

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.

CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH

Steps:

• INSTRUCTIONS Spaghetti Squash Preheat oven to 400 degrees and line a baking sheet with foil. Cut the spaghetti squash in half and scoop out the seeds. Rub or spray the interior with oil and season with kosher salt and black pepper. Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily. Remove from the oven and let the squash cool until it can be handled. Using a fork scoop out the flesh in long strands and put them in a bowl. Place the skin/shell back on the baking sheet and set aside. Chicken and Broccoli Filling Preheat oven to broil. Spray a large non-stick skillet with oil and heat over medium high heat. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through. Remove the chicken from the skillet onto a plate. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes. Sauté for about a minute then add in the broccoli florets. Season with salt and pepper then add in a couple tablespoons of water and cover with a lid. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form. Add in half of the shredded cheese and stir until melted. Remove from the heat and stir in the Greek yogurt until combined. Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese. Broil in the oven until the cheese is melted then serve.

ACORN SQUASH STUFFED CHICKEN BREASTS

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.

CHICKEN PARM STUFFED SPAGHETTI SQUASH RECIPE

Steps:

• Slice the squash in half. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half. Scoopout the seeds. Brush with oil, salt and pepper. Roast face down in a preheated oven at 375 for 35-40 minutes, or until a fork can easily pierce theskin.. Meanwhile, slice the chicken breasts into strips. Place flour, egg, breadcrumbs i to separate bowls. Coat with flour, egg,breadcrumbs Heat a well oiled skillet over medium heat. Frythe chicken strips until golden brown. Once the squash has finishedroasting, remove from oven and let it set a few minutes. Shredthe inside of each squash, pour sauce oversquash, top with chicken strips, then more marinara and finish with mozzarella and parmesan and a pinch of italian seasoning. Return to oven to bake 10-15 min.

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 CARNIVAL SQUASH

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.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Slice both ends from squash and discard.
• etc
• etc

CHICKEN ENCHILADA-STUFFED SQUASH

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

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!