Acorn Squash Stuffed Chicken Breasts Recipes

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ARIZONA CHICKEN IN ACORN SQUASH



Arizona Chicken in Acorn Squash image

Give stuffed acorn squash a taste of the Southwest with this comforting recipe. We love the crunch of the toasted almonds, heat of green chiles, and creamy texture of avocado. -Martha Sparlin, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash
6 teaspoons butter
2 cups cubed cooked chicken
1-1/4 cups (5 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/2 cup chopped celery
1/2 cup sour cream
1/3 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cut into 12 slices
6 tablespoons slivered almonds, toasted

Steps:

  • Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

Nutrition Facts :

BAKED CHICKEN AND ACORN SQUASH



Baked Chicken and Acorn Squash image

This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 small acorn squash (1-1/4 pounds each)
2 to 4 garlic cloves, minced
2 tablespoons canola oil, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained

Steps:

  • Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

Nutrition Facts :

CHICKEN CHILI STUFFED ACORN SQUASH



Chicken Chili Stuffed Acorn Squash image

Chicken Chili Stuffed Acorn Squash is a complete meal. This Spicy Acorn Squash recipe is a warm comfort dish that's loaded with color, texture, and flavor.

Provided by Julie Menghini

Categories     Main Dish     Sides

Time 50m

Number Of Ingredients 18

2 Acorn Squash
4 tsp butter (divided)
2 tsp maple syrup
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chili powder
2 tsp ground cumin
2 tsp olive oil
1 lb ground chicken
1 onion
2 jalapenos ( seeded, ribs removed, and diced (use 3 for more spice))
14 oz black beans
14 oz fire-roasted diced tomatoes ( Do not drain)
1/2 cup cilantro
3 tsp chili powder
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat the oven (or grill) to 400°F.
  • Wash the outside of the squash.
  • Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
  • Melt the butter in a small dish and add the maple syrup. Brush the mixture over the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
  • Stir the salt, pepper, chili powder, and cumin together and sprinkle it over each half of the squash.
  • Bake for 45 to 50 minutes or until the squash is fork-tender.
  • Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chicken and onion. Cook until the chicken is completely cooked. If necessary, drain off any fat.
  • Stir in cumin, chili powder, salt, and pepper. Cook until the spices are aromatic.
  • Add black beans, tomatoes. cilantro and jalapeno. Stir to combine. Salt and pepper to taste. Cook until heated through.
  • Spoon the chicken chili into the cooked squash. Garnish with cheese and cilantro and serve.

Nutrition Facts : Calories 484 kcal, Carbohydrate 59 g, Protein 32 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 108 mg, Sodium 1101 mg, Fiber 15 g, Sugar 6 g, ServingSize 1 serving

SQUASH STUFFED CHICKEN BREASTS



Squash Stuffed Chicken Breasts image

Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese.

Provided by Le Ann Braswell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 9

1 tablespoon butter
½ cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating

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.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 53 g, Cholesterol 91 mg, Fat 9.8 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 5.3 g, Sodium 196.5 mg, Sugar 2.2 g

CHICKEN STUFFED ACORN SQUASH



Chicken Stuffed Acorn Squash image

Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.

Provided by Derf2440

Categories     Chicken

Time 1h7m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup water
1 medium acorn squash, cut in half, seeds removed
vegetable oil cooking spray
1/2 lb ground chicken, ground breast
1/4 cup red onion, chopped
1/4 cup fennel bulb, chopped
1/4 cup dried cranberries
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/2 teaspoon pepper, fresh ground
1/2 cup plain fat-free yogurt
1/2 cup sharp cheddar cheese, grated

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.

Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7

ACORN SQUASH STUFFED CHICKEN BREASTS



Acorn Squash Stuffed Chicken Breasts image

Make and share this Acorn Squash Stuffed Chicken Breasts recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper
4 boneless skinless chicken breasts
2 ounces shredded cheddar cheese
2 cups all-purpose flour (for coating)

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.

Nutrition Facts : Calories 461.6, Fat 9.8, SaturatedFat 5.3, Cholesterol 91, Sodium 196.4, Carbohydrate 53.1, Fiber 2.9, Sugar 1.9, Protein 37.9

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