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Cheesy Chicken & Quinoa Stuffed Acorn Squash

  • Prep
    20 min
  • Total
    1 h 30 min
  • Servings
    4

Ingredients

  • 2 acorn squash (about 5 lb/2.5 kg)
  • 1/4 cup (60 mL) olive oil, divided
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 2 boneless skinless chicken breasts, sliced (about 1 lb/500 g)
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 red pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) finely chopped fresh sage
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 4 cups (1 L) shredded kale leaves (stems removed)
  • 1 cup (250 mL) reduced-sodium chicken broth
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tbsp (15 mL) honey
  • 1 cup (250 mL) quinoa, cooked according to package directions
  • 8 Armstrong Monterey Jack with Jalapeño cheese slices
  • 1 tbsp (15 mL) chopped fresh chives

Directions

  1. Preheat oven to 400°F (200°C). Halve and seed squash. Brush cut sides with 1 tbsp (15 mL) oil; season with 1/4 tsp (1 mL) each salt and pepper. Place on parchment paper–lined baking sheet; bake, cut sides down, for 30 to 35 minutes or until tender.
  2. Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; cook chicken with 1/4 tsp (1 mL) each salt and pepper for about 5 minutes or until browned. Transfer to plate; keep warm.
  3. Heat remaining oil in skillet; cook onion, celery, red pepper, garlic, sage, thyme, rosemary and remaining salt and pepper for about 5 minutes or until vegetables are tender. Stir in kale; cook for about 3 minutes or until wilted
  4. Return chicken to skillet. Stir in chicken broth, apple cider vinegar and honey; bring to boil. Stir in quinoa.
  5. Spoon filling into baked squash halves; bake for 15 minutes. Top with cheese slices; bake for about 5 minutes or until filling is heated through and cheese is melted and golden. Sprinkle with chives.

 

* Serve with cranberry sauce if desired. Substitute turkey for chicken if desired.

 

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