Chicken and Cranberry Stuffed Acorn Squash

• 2 medium acorn squash
• 1 lb ground chicken
• 1/2 cup fresh cranberries
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup chicken broth

Steps

1. 1 Preheat oven to 375°F. Cut the acorn squash in half lengthwise and scoop out the seeds.
2. 2 Place the squash halves on a baking sheet, cut side up.
3. 3 In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion, celery, and garlic until softened.
4. 4 Add ground chicken to the skillet, breaking it into small pieces, and cook until browned.
5. 5 Stir in cranberries, breadcrumbs, parsley, thyme, salt, and pepper. Cook for an additional 2 minutes.
6. 6 Stuff the mixture into the acorn squash halves and drizzle with the remaining olive oil and chicken broth.
7. 7 Cover the baking sheet with foil and bake for 40 minutes, or until squash is tender.
8. 8 Remove foil and bake for an additional 5 minutes to crisp up the tops.

Equipment

• Baking sheet
• Skillet
• Baking foil

Variations

• Add a handful of toasted pecans for a crunchy texture.
• Swap cranberries for dried cherries for a different flavor profile.

Substitutions

• Use ground turkey instead of chicken for a leaner option.
• Replace breadcrumbs with quinoa for a gluten-free alternative.

Pairings

• Roasted root vegetables
• Creamy mashed potatoes

Nutrition

Tips

• For a vegan option, substitute ground chicken with a plant-based alternative.
• Consider roasting extra squash halves to enjoy leftovers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of roasted Brussels sprouts or a fresh green salad.
• Pairs wonderfully with a glass of crisp white wine.

FAQ