Chicken Stuffed Squash

Last of the garden veggies!  A healthy mix of vegetables and fruit with savory seasonings makes this the perfect autumn dish! 

Ingredients:

1 mini pumpkin, cut lengthwise through the stem

1 acorn squash, cut horizontally through the middle

1 boneless, skinless chicken breast, diced

1 tsp vegetable oil (or bacon drippings) + more for brushing

1/2 small red onion, finely diced

3 tsps minced garlic

1 tsp celery seed

salt and pepper to taste

1/2 tsp fresh chopped rosemary

1/2 tsp fresh chopped parsley

1/4 tsp sage

1/2 small apple, unpeeled and diced

2 tbsps dried cranberries

1/4 cup chicken broth

You can use 2 acorn squash or 2 mini pumpkins but I had one of each from my garden so I used those. They can both be cut down the middle either lengthwise or horizontally but for sure the acorn squash looks prettier cut through horizontally don't you think? You may want to slice a little of the peel off just so they will sit flat. Anyways, scoop out the seeds easily done with a grapefruit spoon, and if you want to plant next spring save the seeds.

Brush oil on the flesh side, salt and pepper then lay cut side down on a parchment lined baking sheet. Bake in a 400°F oven for 30 minutes or until tender. The pumpkin softens a little faster than the acorn squash.

Heat oil in a skillet to medium high and add onion, garlic, celery seed, rosemary, sage and parsley. Stir together then add the chicken, salt and pepper and cook 3-4 minutes. Add the apple and cranberries for another 1-2 minutes.

Once the squash are baked flip them over and fill cavities with the filling. Spoon 1 tablespoon of broth into each then return to the oven for 15 minutes.

Serves 2 as a dinner or 4 as a side.

Perhaps a Thanksgiving dish?

Adapted from: gourmetdoneskinny.com

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