Acorn Squash stuffed with Chicken (Serves 2)
You could eat this as a snack or as a light meal with a salad. I ate both halves for my lunch the first time I prepared it.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
One acorn squash
Two 5-ounce cans of cooked chicken breast
Two tablespoons dried cranberries infused with apple juice
Two tablespoons shelled walnut pieces
Red chili powder
Slice acorn squash in half from stem to end rather than across the diameter. Scoop out seeds and soft insides.
Mix roughly equal portions of red chili powder, garlic powder, rosemary, black pepper, turmeric, and salt in a small bowl.
Empty cans of chicken into a small bowl.
Place squash halves on a paper towel under a microwave cover in the microwave with the cut ends facing up. Cook for 13 minutes on high.
Cover the cooked chicken breast with a thick dusting of the spice blend. Add the cranberries and walnuts and mix with a spoon. Microwave on high for two minutes.
Spoon the chicken into the squash cups and eat it down to the rind!
This recipe was inspired by http://whole9life.com/2010/10/stm-stuffed-acorn-squash/ and http://www.sweetcheekshq.com/2010/03/stuffed-sweet-dumpling-squash.html. Thanks Whole9 and Sweet Cheeks.
Finding dried fruit without added sugar is difficult, but I found cranberries infused with apple juice at Whole Foods Market recently. I’ve been using them as a garnish for baked sweet potatoes (with nuts) and now in this recipe. They deserve more thought. Maybe a carrot and cranberry salad…