Prep

20 min
Total

1 h 30 min
Serving

4

Cheesy Chicken & Quinoa Stuffed Acorn Squash

Name: Cheesy Chicken & Quinoa Stuffed Acorn Squash
Prep time: 20 min
Total time: 1 h 30 min
Yield: 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 Cheese Slices with Jalapeño; 1 tbsp (15 mL) chopped fresh chives

There's nothing quite like stuffed squash to bring out all the flavours of fall. And to change things up a bit, why not try this recipe for acorn squash stuffed with chicken, cheese, and quinoa. A complete, one-dish meal that's ready in just 20 minutes.

Featured product

Monterey Jack Cheese Slices with Jalapeño

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 Cheese Slices with Jalapeño
1 tbsp (15 mL) chopped fresh chives

Directions

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.
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.
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
Return chicken to skillet. Stir in chicken broth, apple cider vinegar and honey; bring to boil. Stir in quinoa.
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.

Cheesy Chicken & Quinoa Stuffed Acorn Squash

Featured product

Monterey Jack Cheese Slices with Jalapeño

Ingredients

Directions

Recipe Review

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