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5 from 6 votes

Stuffed Acorn Squash - Chicken and Mushrooms

Acorn squash stuffed with Chicken, creamy cheese, sautéed mushrooms, and Spinach/Kale. Easy, fun to make and everyone gets their own squash bowl!!!!
Prep Time25 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 10 minutes
Course: Main Course, Main Dish
Cuisine: American
Keyword: Acorn, Chicken, Squash
Servings: 2 Servings
Calories: 587kcal
Author: Belly Laugh Living

Ingredients

Squash for baking

  • 2 Small Acorn Squash
  • ½ teaspoon Cumin
  • ½ teaspoon Cayenne Pepper Optional
  • ½ teaspoon Sea Salt
  • ⅛ teaspoon Black Pepper or to taste

Cook Chicken

  • 4 ounces Ground chicken 99% fat free
  • 1 Shallot
  • 1 teaspoon Olive Oil
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Sea Salt

Sauté Mushrooms

  • 4 ounces Bella Mushrooms
  • 1 teaspoon Olive Oil
  • 1 Tablespoon Sherry

Chard

  • 2 Cups Fresh Spinach Can use Chard, Kale, and/or Spinach. I like rainbow chard because it's pretty.
  • 2 Cups Fresh Kale
  • ¼ teaspoon Sea Salt

Cheese mixture

  • 2 Ounces Cheddar Cheese I like sharp cheddar cheese but any cheddar cheese will work
  • 2 Ounces Goat Cheese Or Feta Cheese
  • 3 Tablespoon Cream Cheese

Instructions

Squash for baking

  • Preheat oven to 375 degrees
    Cut off tops of Acorn Squash. Also, make sure the squash can be set up. If it can't, cut off the small tip on the bottom of the squash
  • Clean out seeds and stringy stuff in the squash. Rinse squash with some water
  • Spray (lightly sprinkle) inside of squash with olive oil.
  • Mix spices (Cumin, Cayenne, Sea Salt, Pepper to taste). Sprinkle ¼ of the seasoning mix inside each acorn squash.
  • Place the squash face down in the baking dish. Add ¼ inch water into a baking dish with the squash.
    Bake for one hour in a 375-degree oven

Sauté Mushroom

  • Slice Mushrooms
  • Add 1 teaspoon of olive oil to the saute pan, and add mushrooms. Cook over medium-high heat.
  • When the mushrooms are reduced add sherry and cook until the sherry is almost dissolved
  • Add salt to taste.
    Set Mushrooms Aside

Cook Chicken

  • Chop Shallot
    Using the same pan as used to cook the Mushrooms. Add 1 Teaspoon of olive oil to the saute pan
  • Add chopped shallot to fry pan
  • When Shallot is soft. Add the chicken and spices (½ teaspoon Cumin, ¼ teaspoon Cayenne pepper, ¼ teaspoon sea salt. (cayenne pepper is optional)
  • Cook until Chicken is done

Spinach

  • Wash Spinach and Kale leaves (Or use Frozen Spinach)
  • Add Spinach and Kale to the pan with Chicken. Cook over medium heat with ½ cup of water until reduced. (about 5 minutes)
  • Add ¼ teaspoon of salt

Mix together

  • When Chicken and Spinach are done mix in the Mushrooms.
    Let cool

Cheese Mixture

  • While the chicken mixture is cooling. Mix together cheese - Cheddar cheese, goat cheese (or Feta Cheese), and Cream Cheese
  • Mix cheese mixture with Chicken

Stuffing squash

  • When Squash is done. Pull out of the oven
  • Flip over and stuff with chicken, cheese, chard, and mushroom mixture
  • Place stuffed squash back into 375-degree oven for 25 minutes
  • Remove from oven and serve
  • Enjoy!!!

Nutrition

Calories: 587kcal | Carbohydrates: 52g | Protein: 29g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 1569mg | Potassium: 2145mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2950IU | Vitamin C: 49mg | Calcium: 418mg | Iron: 5mg