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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 mins
Cook Time 40 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
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