Description
A comforting and nourishing dish that combines the sweetness of acorn squash with a rich filling of ground chicken and cheese, perfect for autumn gatherings.
Ingredients
Scale
- 2 acorn squash
- 1 lb ground chicken
- 1 cup sharp cheddar or goat cheese, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
- In a skillet, heat a tablespoon of olive oil over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for another minute.
- Add ground chicken, breaking it up with a spatula. Cook until browned and fully cooked through.
- Incorporate sliced mushrooms and any additional veggies, sautéing until softened. Season with herbs, salt, and pepper.
- Remove from heat and stir in cheese until melted from the filling’s warmth.
- Flip the roasted squash and fill each half with the chicken and cheese mixture. Top with more cheese if desired.
- Return stuffed squash to the oven for 10-15 minutes until the cheese is bubbly and golden.
Notes
For variations, substitute ground chicken with turkey or plant-based options, and try different cheese or squash varieties.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg
Keywords: stuffed squash, acorn squash, ground chicken, comfort food, autumn recipes
