Chicken and Vegetable Stuffed...Chicken and Vegetable Stuffed Acorn Squash

Need a gluten free and dairy free main course? Chicken and Vegetable Stuffed Acorn Squash could be an excellent recipe to try. This recipe serves 1. One portion of this dish contains around 21g of protein, 6g of fat, and a total of 336 calories. For $2.28 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 702 people were glad they tried this recipe. It is brought to you by Green Lite Bites. A mixture of cilantro, chili powder, mini-babybel, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is amazing. If you like this recipe, you might also like recipes such as Turkey and Rice Stuffed Acorn Squash, Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan), and Stuffed Acorn Squash.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 425 degrees.

2. 02

   Place one of the racks on the lowest setting.Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

3. 03

   Lay the squash cut side down.I cut a slice off the top to help stabilize it when turned over.

4. 04

   Place the squash on the lowest rack to help caramelize the flesh. Roast for 10-15 minutes, then turn the squash over, sprinkle with a little salt, and move to the center rack.Roast for 10 more minutes or until the flesh is soft to the touch.While the squash is in the oven, sauté the onion, zucchini, and peppers in a nonstick skillet over medium-high heat.

5. 05

   Let the veggies get scorched a bit by leaving it alone on the heat for 30 seconds to a minute and then toss. This adds TONS of flavor.Once the veggies are soft and browning, add the chicken, cumin, chili powder and salsa. Toss and cook for a few more minutes, allowing all the flavors to merge.By this time your squash should be done and out of the oven.Pile the chicken and veggies into each squash half. It will be a lot. Pack it in there!

6. 06

   Cut the Mini-Babybel Light into small pieces and scatter them on top of the stuffing.Return to oven until cheese melts, approximately 5 minutes.I was planning on only eating half, but it was just too good! I had both…Even Little Bean got in on the squash action.At first he wasn’t sure about the texture, but he ate a few bites!Here’s the nutritional information for the entire recipe. Half it if you are able to eat only one. I dare ya. ;)(side note: The points seem high, I base them on the nutritional info. If you count all the veggies in the recipe as 0 you’re only looking at the chicken and cheese which I’d estimate to be 5 points.)