Stuffed Acorn Squash - Chicken and Mushrooms

🧂 Ingredients

• 2 Small Acorn Squash
• ½ teaspoon Cumin
• ½ teaspoon Cayenne Pepper

  Optional
• ½ teaspoon Sea Salt
• ⅛ teaspoon Black Pepper

  or to taste
• 4 ounces Ground chicken

  99% fat free
• 1 Shallot
• 1 teaspoon Olive Oil
• ½ teaspoon Ground Cumin
• ¼ teaspoon Cayenne Pepper
• ¼ teaspoon Sea Salt
• 4 ounces Bella Mushrooms
• 1 teaspoon Olive Oil
• 1 Tablespoon Sherry
• 2 Cups Fresh Spinach

  Can use Chard, Kale, and/or Spinach. I like rainbow chard because it's pretty.
• 2 Cups Fresh Kale
• ¼ teaspoon Sea Salt
• 2 Ounces Cheddar Cheese

  I like sharp cheddar cheese but any cheddar cheese will work
• 2 Ounces Goat Cheese

  Or Feta Cheese
• 3 Tablespoon Cream Cheese

Instructions

• 1 Preheat oven to 375 degrees
  
  Cut off tops of Acorn Squash. Also, make sure the squash can be set up. If it
  can't, cut off the small tip on the bottom of the squash
• 2 Clean out seeds and stringy stuff in the squash. Rinse squash with some water
• 3 Spray (lightly sprinkle) inside of squash with olive oil.
• 4 Mix spices (Cumin, Cayenne, Sea Salt, Pepper to taste). Sprinkle ¼ of the
  seasoning mix inside each acorn squash.
• 5 Place the squash face down in the baking dish. Add ¼ inch water into a baking
  dish with the squash.
  
  Bake for one hour in a 375-degree oven
• 6 Slice Mushrooms
• 7 Add 1 teaspoon of olive oil to the saute pan, and add mushrooms. Cook over
  medium-high heat.
• 8 When the mushrooms are reduced add sherry and cook until the sherry is almost
  dissolved
• 9 Add salt to taste.
  
  Set Mushrooms Aside
• 10 Chop Shallot
  
  Using the same pan as used to cook the Mushrooms. Add 1 Teaspoon of olive oil to
  the saute pan
• 11 Add chopped shallot to fry pan
• 12 When Shallot is soft. Add the chicken and spices (½ teaspoon Cumin, ¼ teaspoon
  Cayenne pepper, ¼ teaspoon sea salt. (cayenne pepper is optional)
• 13 Cook until Chicken is done
• 14 Wash Spinach and Kale leaves (Or use Frozen Spinach)
• 15 Add Spinach and Kale to the pan with Chicken. Cook over medium heat with ½ cup
  of water until reduced. (about 5 minutes)
• 16 Add ¼ teaspoon of salt
• 17 When Chicken and Spinach are done mix in the Mushrooms.
  
  Let cool
• 18 While the chicken mixture is cooling. Mix together cheese - Cheddar cheese, goat
  cheese (or Feta Cheese), and Cream Cheese
• 19 Mix cheese mixture with Chicken
• 20 When Squash is done. Pull out of the oven
• 21 Flip over and stuff with chicken, cheese, chard, and mushroom mixture
• 22 Place stuffed squash back into 375-degree oven for 25 minutes
• 23 Remove from oven and serve
• 24 Enjoy!!!

Nutrition Info