CHICKEN ENCHILADA-STUFFED SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
- Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.
Nutrition Facts : Calories 550, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 104 milligrams, Sodium 1421 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 31 grams, Sugar 5 grams
SPAGHETTI SQUASH BOATS WITH CHICKEN
These easy and healthy spaghetti squash boats are stuffed with creamy chicken, bacon, spinach, and cheese. A comforting low carb recipe!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
- Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
- Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
- Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
- Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.
Nutrition Facts : ServingSize 1 (of 4), Calories 538 kcal, Carbohydrate 37 g, Protein 42 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 116 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 14 g
CHICKEN STUFFED ACORN SQUASH
Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h7m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400f degrees.
- Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
- Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
- Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
- Add the yogurt and stir thourgh, cook for another 2 minutes.
- Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
- Sprinkle cheese over tops and return to oven for a further 10 minutes.
Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7
ACORN SQUASH STUFFED CHICKEN BREASTS
Make and share this Acorn Squash Stuffed Chicken Breasts recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13 inch baking dish.
- In a medium skillet, melt butter or margarine.
- Add the squash, green bell pepper, onion and celery.
- Saute until slightly tender.
- Season to taste with salt and pepper.
- Remove from heat, add cheese and mix together.
- Slice chicken breasts on the side about 3/4 of the way through.
- Stuff mixture evenly into each slit chicken breast until full.
- Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
- Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 461.6, Fat 9.8, SaturatedFat 5.3, Cholesterol 91, Sodium 196.4, Carbohydrate 53.1, Fiber 2.9, Sugar 1.9, Protein 37.9
CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds - brush with oil, salt, and pepper.
- Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
- Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
- Place flour, beaten egg, and breadcrumbs into three separate bowls.
- Coat each strip with flour, then egg, and then roll in bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
- Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
- Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
- Shred the inside of each squash, being careful not to poke through the skin.
- Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
- Return to the oven to bake for 10-15 minutes until the cheese has melted.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams
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