Chicken and Cranberry Stuffed Acorn Squash
from Tiffany at eatathomecooks.com
Servings: 4
Calories: 592kcal
Ingredients
- 2 acorn squash
- 2-3 Tbs. olive oil
- salt and pepper to taste
- 2½ cups chicken broth
- 1 cup quinoa rinsed in cold water and drained
- 1 lb. chicken boneless and cut in bite-sized pieces
- ½ onion diced
- ⅓ cup dried cranberries
Instructions
- Line a large baking pan with foil.
- Cut acorn squash in half and scoop out seeds.
- Place each half in pan.
- Brush with olive oil and sprinkle with salt and pepper.
- Cover with foil and bake at 350° for an hour.
- Meanwhile, bring 2 cups of chicken broth to a boil.
- Add quinoa and turn heat to low.
- Simmer 15 minutes or until broth is absorbed.
- While the quinoa and squash cook, heat 1-2 Tbs. olive oil in a skillet.
- Cook chicken and onion until the chicken is cooked through.
- Add ½ cup broth and cranberries to the skillet.
- Stir finished quinoa into skillet with chicken and season with salt and pepper.
- Remove squash from oven and spoon chicken and quinoa into center of each squash.
- Serve.
Nutrition
Serving: 4g | Calories: 592kcal | Carbohydrates: 60g | Protein: 30g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 627mg | Potassium: 1339mg | Fiber: 7g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 36.8mg | Calcium: 116mg | Iron: 4.8mg