Chicken Stuffed Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 37 Minutes |
Ready In: 52 Minutes Servings: 2 |
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No rice in this one, just veggies and chicken. Ingredients:
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 |
Directions:
1. Preheat oven to 400f degrees.
2. 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.
3. 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.
4. Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
5. Add the yogurt and stir thourgh, cook for another 2 minutes.
6. Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
7. Sprinkle cheese over tops and return to oven for a further 10 minutes.
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