Healthy Chicken and Mushroom Stuffed Acorn Squash
Amy Lawrence
These Chicken and Mushroom Stuffed Acorn Squash are filled with a savory combination of chicken, chanterelles, herbs and parmesan cheese. Perfect for the fall season! Leave out the chicken if you wish. Also makes a great Thanksgiving side dish!
Weight Watchers Points: 5 Smart Points for all plans
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Main/Side
Cuisine American
Servings 4
Calories 338 kcal
- 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).
If you can't find asparagus this time of year, feel free to substitute other vegetables - root vegetables work well. Or use more mushrooms.
If cutting acorn squash is too difficult for you, try using Delicata squash. They are much easier to cut!
Serving: 1stuffed acorn squashCalories: 338kcalCarbohydrates: 32.4gProtein: 32.6gFat: 10.4gSaturated Fat: 3.2gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 3.6gCholesterol: 118.3mgSodium: 872.9mgPotassium: 1596.5mgSugar: 4.5gVitamin A: 100IUVitamin C: 37.9mgCalcium: 152.4mgIron: 4.8mg
Keyword chanterelles, healthy chicken and mushroom, Santoku knife, stuffed acorn squash