Stuffed Acorn Squash
Stuffed Acorn Squash requires around 45 minutes from start to finish. This recipe makes 4 servings with 258 calories, 7g of protein, and 3g of fat each. For 86 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 538 people have made this recipe and would make it again. It works well as a side dish. Head to the store and pick up acorn squash, basil, onion, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Premeditated Left Over. Overall, this recipe earns a great spoonacular score of 80%. Try Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Stuffed Acorn Squash, and Stuffed Acorn Squash for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
2 acorn squash
1 teaspoon basil
1 cup cooked chicken, diced
2½ cups cooked rice
4 cloves garlic, minced
½ cup onion, diced
1 teaspoon oregano
½ teaspoon rosemary
½ teaspoon sage
1 teaspoon thyme
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Preheat oven to 400 degrees.Cut the acorn squash in half and scoop out the seeds.In a small bowl, combine chicken, rice, onion, garlic, and spices until thoroughly combined.Divide the rice mixture between the 4 acorn squash halves.Place acorn squash on a cookie sheet and bake at 400 degrees for 30 - 40 minutes or until the squash is fork tender.
Step by step:
1. Preheat oven to 400 degrees.
2. Cut the acorn squash in half and scoop out the seeds.In a small bowl, combine chicken, rice, onion, garlic, and spices until thoroughly combined.Divide the rice mixture between the 4 acorn squash halves.
3. Place acorn squash on a cookie sheet and bake at 400 degrees for 30 - 40 minutes or until the squash is fork tender.
Nutrition Information:
covered percent of daily need
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