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chicken and mushroom stuffed acorn squash

Chicken and Mushroom Stuffed Acorn Squash

Servings 4
Author Allison

Ingredients

  • 3 small acorn squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • olive oil
  • 1 lb chicken breast, cubed
  • 8 oz package mushrooms, chopped
  • 3 cloves garlic, minced
  • 1/2 sweet onion, chopped
  • 2 Tbsp fresh sage, chopped
  • salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees. Wash and cut the ends off of the acorn squash.  Cut in half lengthwise. Scoop out the seeds and place squash on a baking sheet.

  2. Brush insides of squash with 1 Tbsp olive oil and sprinkle ¼ tsp each of salt and pepper over the inside of the squash. Turn squash over so insides are facing down on the baking sheet. Bake 25 minutes.

  3. While squash is cooking prepare the filling.

    Heat a large skillet over medium high heat and add 2 Tbsp of olive oil. Add cubed chicken and cook until done. Transfer to a bowl and set aside.

  4. Add onion and sauté 1-2 minutes over medium high heat. Then add garlic, mushrooms, and sage. Sauté 5-7 minutes until mushrooms are slightly soft.

  5. Add chicken back into skillet and stir to combine all ingredients.

  6. Add stuffing to squash and bake 10 minutes. Enjoy!