Print
stuffed acorn squash on a wooden board with squash in the background

Healthy Chicken and Mushroom Stuffed Acorn Squash

  • myWW Points:5 Smart Points for all plans
  • Author: Amy Lawrence
  • Prep Time: 15 min
  • Cook Time: 40
  • Total Time: about 1 hour
  • Yield: 4 1x
  • Category: Main/Side
  • Method: Baking/Frying
  • Cuisine: American

Description

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! 


Scale

Ingredients

  • 2 big or 4 small acorn squash, either cut the tops off or in half, see post for more details
  • olive oil spray or brush with olive oil
  • 1 lb chicken thighs, skinless, boneless, chopped into bite size pieces 
  • 1 t. oil 
  • 1/2 sweet onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 leaves of fresh kale or spinach leaves, chopped (about 1 c.)
  • 1 lb. mushrooms, chopped, (depending on the season, I love to use chanterelles)
  • 2 c. fresh asparagus, chopped in bite size pieces (see notes at bottom)
  • 1 T. thyme
  • 1/2 T. tarragon
  • 4 T. bacon crumbles (or pieces of cooked bacon)
  • 2 T. parmesan cheese, shredded
  • kosher salt
  • freshly cracked pepper

Instructions

  1. Preheat oven to 425°.
  2. Carefully slice acorn squash in half with a big knife (I like to use my Santoku knife ). Scoop out the seeds and pulp.
  3. Spray each half with olive oil spray. Sprinkle with kosher salt and pepper.
  4. Turn squash upside down (or cut side down) and place on a baking sheet. (I line mine with parchment paper for quick and easy clean up).
  5. Bake squash for 35-40 minutes or until done with a fork. You should be able to easily tear away the squash from the skin with a fork.
  6. While squash is baking, make the filling. Heat a medium nonstick pan on medium heat.
  7. Spray pan with olive oil spray or use a little oil.  Add onion, mushrooms, garlic, asparagus, thyme and tarragon.  Sauté for about 5 minutes on medium heat.
  8. When the asparagus is mostly cooked, add chicken pieces and cook until chicken is done about 10 minutes. Season to taste. Add in shredded kale.
  9. Stuff each acorn squash with filling. Top each with crumbled bacon and 1/2 T. shredded cheese.
  10. Bake/broil a few minutes more until cheese is melted (if desired).

Notes

If you can’t find asparagus this time of year, feel free to substitute other vegetables – root vegetables work well. Or use more mushrooms.

If cutting acorn squash is too difficult for you, try using Delicata squash. They are much easier to cut!