These healthy Chicken and Mushroom Stuffed Acorn Squash are filled with a savory combination of chicken, asparagus, chanterelles, herbs and parmesan cheese. Perfect for the fall season! Leave out the chicken if you wish. Also makes a great Thanksgiving side dish!
How to cut Acorn Squash – Two Ways!
You can cut the acorn squash in two ways – vertical or horizontal. Make sure the acorn squash is dry, you don’t want it slipping out of your hands. Use a very sharp big knife. I have a new one I recently purchased which I love called a Santoku Knife . It’s a combination of a western style and Asian style knife. It’s great for chopping vegetables, meats and fish.
If you are cutting the squash horizontally, then you need to trim off the bottom so that it sits flat on the baking sheet . Then trim off the top and cut squash in half.
This is my favorite way to serve the squash. I think it looks prettier cut this way.
But you can cut the acorn squash in the more traditional way as well.
How to make stuffed acorn squash in pictures:
Turn squash upside down and bake at 425° until done about 30-40 minutes. You should be able to easily tear away the squash from the skin with a fork.
Gather the vegetables. Chanterelles are my favorite but other kinds of mushrooms work well too. Cut the vegetables in small pieces.
Add the chicken and cook until the chicken is done.
Stuff the baked acorn squash with the filling. Top with bacon bits and parmesan cheese. Broil for a minute or until cheese melts.
How to make this recipe ahead of time
You can make the filling up ahead of time and store it in the refrigerator. About 40 minutes before serving, bake the squash. Reheat the filling in the skillet or microwave. Stuff the squash when done, sprinkle with parmesan cheese and broil until melted.
If you like this recipe, you’ll love Delicata Squash with Spicy Chicken Sausage!
Healthy Chicken and Mushroom Stuffed Acorn Squash
- 2 big or 4 small acorn squash either cut the tops off or in half, see post for more details
- olive oil spray or brush with olive oil
- 1 lb chicken thighs skinless, boneless, chopped into bite size pieces
- 1 t. oil
- 1/2 sweet onion finely chopped
- 3 cloves garlic finely minced
- 2 leaves of fresh kale or spinach leaves chopped (about 1 c.)
- 1 lb. mushrooms chopped, (depending on the season, I love to use chanterelles)
- 2 c. fresh asparagus chopped in bite size pieces (see notes at bottom)
- 1 T. thyme
- 1/2 T. tarragon
- 4 T. bacon crumbles or pieces of cooked bacon
- 2 T. parmesan cheese shredded
- kosher salt
- freshly cracked pepper
- Preheat oven to 425°.
- Carefully slice acorn squash in half with a big knife (I like to use my Santoku knife ). Scoop out the seeds and pulp.
- Spray each half with olive oil spray. Sprinkle with kosher salt and pepper.
- Turn squash upside down (or cut side down) and place on a baking sheet. (I line mine with parchment paper for quick and easy clean up).
- Bake squash for 35-40 minutes or until done with a fork. You should be able to easily tear away the squash from the skin with a fork.
- While squash is baking, make the filling. Heat a medium nonstick pan on medium heat.
- Spray pan with olive oil spray or use a little oil. Add onion, mushrooms, garlic, asparagus, thyme and tarragon. Sauté for about 5 minutes on medium heat.
- When the asparagus is mostly cooked, add chicken pieces and cook until chicken is done about 10 minutes. Season to taste. Add in shredded kale.
- Stuff each acorn squash with filling. Top each with crumbled bacon and 1/2 T. shredded cheese.
- Bake/broil a few minutes more until cheese is melted (if desired).