Are you looking to save time on a weeknight meal? Looking to stock the fridge for the week? Keeping things healthy? Acorn squash is stuffed with lean protein, savory herbs & spices, sweet apples, and healthy kale. All baked in one pan.
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Stuffed Squash with Ground Chicken & Veggies
Ingredients
- 2 acorn squash, cut in half
- 1 Tablespoon olive oil
- 1 lb Isernio’s ground chicken
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 8oz baby bella or crimini mushrooms, finely chopped
- 1 sweet-crisp apple, finely chopped
- 1 cup kale - ribs and stalks removed, finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon fresh rosemary or thyme, minced
- 1/2 cup goat cheese, crumbled for garnish
Instructions
- Preheat oven to 425 degrees.
- Slice acorn squash in half and scoop out the seeds. Drizzle squash halves with olive oil, season with salt & pepper, and place cut side down on a parchment-lined baking sheet.
- Bake the squash for 30-40 minutes until tender to the touch. Remove from the oven and set aside to cool.
- While the squash is cooking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken. Brown the meat, breaking it apart into small pieces for 3 minutes. Add the garlic, onion, mushrooms, apple, kale, salt, pepper, and fresh herbs. Cook, frequently stirring, until the chicken is cooked through, the vegetables and apple are softened, and any liquid has cooked off for about 10 minutes.
- Scoop out some of the cooked squash, leaving ¼” lining in the squash to be filled. Add the squash filling to the chicken mixture. Stir until thoroughly mixed in.
- Mound the filling inside of the hollowed squash halves. Return the pan to the oven and bake until the filling is nice and hot, about 10-15 minutes. Top with a sprinkle of goat cheese, and enjoy!
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