Chicken in Acorn Halves
Elevate your weeknight dinner game with this hearty and wholesome Chicken in Acorn Halves recipe! Perfectly roasted acorn squash halves serve as edible bowls, filled with a savory blend of tender, spice-kissed chicken bites and fragrant garlic. Topped with gooey melted mozzarella cheese and garnished with fresh parsley, this visually stunning dish is as satisfying as it is flavorful. With a prep time of just 20 minutes and an irresistible combination of roasted squash and seasoned chicken, this recipe is a nutritious, crowd-pleasing meal that’s perfect for fall gatherings or cozy dinners at home.
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 4 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breast
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 2 sprigs Fresh thyme (optional)
- 0.5 cup Shredded mozzarella cheese
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half lengthwise and scoop out the seeds using a spoon.
Brush the flesh of the squash with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 25 minutes, or until the flesh is tender but still holds its shape.
While the squash is roasting, dice the chicken breasts into small bite-sized pieces and mince the garlic cloves.
In a skillet over medium heat, add the remaining 2 tablespoons of olive oil. Once heated, add the diced chicken and minced garlic.
Season the chicken with salt, pepper, paprika, and cumin. Stir and cook for about 6-8 minutes, or until the chicken is fully cooked and slightly browned.
Remove the roasted squash halves from the oven and turn them cut-side up. Use a fork to gently loosen some of the flesh, creating a slightly larger cavity for the filling.
Divide the cooked chicken mixture evenly into the squash halves, filling them generously.
Top each filled squash half with shredded mozzarella cheese.
Return the filled squash halves to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool slightly. Garnish with fresh parsley and thyme (if desired), and serve warm.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 0.3 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1241 mg | 95% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 8556 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
