These healthy Chicken and Mushroom Stuffed Acorn Squash are filled with a savory combination of chicken, asparagus, chanterelles, herbs and parmesan cheese. Perfect for the fall season! Leave out the chicken if you wish. Also makes a great Thanksgiving side dish!
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How to cut Acorn Squash – Two Ways!
You can cut the acorn squash in two ways – vertical or horizontal. Make sure the acorn squash is dry, you don’t want it slipping out of your hands. Use a very sharp big knife. I have a new one I recently purchased which I love called a Santoku Knife . It’s a combination of a western style and Asian style knife. It’s great for chopping vegetables, meats and fish.
If you are cutting the squash horizontally, then you need to trim off the bottom so that it sits flat on the baking sheet. Then trim off the top and cut squash in half.
This is my favorite way to serve the squash. I think it looks prettier cut this way.
But you can cut the acorn squash in the more traditional way as well.
With a good sharp knife (like the Santoku knife pictured above in the post) cut the squash in half either vertically or horizontally. Check out the tips above for cutting horizontally. Spray the cut squash with olive oil spray and then sprinkle with kosher salt and pepper.
Turn squash upside down and bake at 425° until done about 30-40 minutes. You should be able to easily tear away the squash from the skin with a fork.
Gather the vegetables. Chanterelles are my favorite but other kinds of mushrooms work well too. Cut the vegetables in small pieces.
Add the chicken and cook until the chicken is done.
Stuff the baked acorn squash with the filling. Top with bacon bits and parmesan cheese. Broil for a minute or until cheese melts.
How to make this recipe ahead of time
You can make the filling up ahead of time and store it in the refrigerator. About 40 minutes before serving, bake the squash. Reheat the filling in the skillet or microwave. Stuff the squash when done, sprinkle with parmesan cheese and broil until melted.
These Chicken and Mushroom Stuffed Acorn Squash are filled with a savory combination of chicken, chanterelles, herbs and parmesan cheese. Perfect for the fall season! Leave out the chicken if you wish. Also makes a great Thanksgiving side dish!
2 big or 4 small acorn squash, either cut the tops off or in half, see post for more details