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
- 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
- Preheat oven to 425°.
- Carefully slice acorn squash in half with a big knife (I like to use my Santoku knife ). Scoop out the seeds and pulp.
- Spray each half with olive oil spray. Sprinkle with kosher salt and pepper.
- 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).
- 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.
- While squash is baking, make the filling. Heat a medium nonstick pan on medium heat.
- 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.
- 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.
- Stuff each acorn squash with filling. Top each with crumbled bacon and 1/2 T. shredded cheese.
- Bake/broil a few minutes more until cheese is melted (if desired).
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!