Quinoa & Chicken Stuffed Acorn Squash - Yummy Fall Recipe

Quinoa and Chicken Stuffed Acorn Squash

Two weeks ago I cooked a delicious stuffed butternut squash recipe … it was so good that I decided trying another version :). After all, it is fall and I have to make the most of the “squash season”. This time I prepared a Quinoa and Chicken Stuffed Acorn Squash. Because I used chicken instead of ground beef, this recipe is lighter (in fat and flavor). I don’t know which one I prefer … I will have to try both again … hehehe.

This recipe is super healthy, high fiber, low-fat and gluten-free. It’s a perfect dinner option for those who are trying to lose weight.

For the stuffing I used the chicken sauce from the Polenta Recipe I cooked the week before (I froze the leftover). Love “recycling” food :D

Quinoa and Chicken Stuffed Acorn Squash – Ingredients:

1 small acorn squash
1 cup cooked quinoa
1 cup chicken sauce (learn how to prepare: Polenta Recipe with Chicken Sauce)
1 tablespoon fat-free cream cheese
2 tablespoons fat-free parmesan cheese
Salt, nutmeg and pepper to taste
Olive Oil Spray

Quinoa and Chicken Stuffed Acorn Squash – How to prepare:

Wash the acorn squash and cut it in half (lengthwise). Using a spoon, take off the seeds. Season it with olive oil, salt, pepper and nutmeg.

Bake squash for 40-45 min in a preheated 475 F oven, or until soft.

Let acorn squash cool down a little bit (around 10 min). Carefully scoop out the flesh, leaving about 1/4” around the edges to keep the squash intact. Combine squash flesh with quinoa, chicken sauce and cream cheese. Stuff squash shells with this filling. Top with parmesan cheese.