Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash
Ingredients
The squash
-
2
whole
acorn squash, halved and seeded
-
2
tablespoons
butter, softened to room temperature or melted
-
4
tablespoons
brown sugar
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
The chicken filling
-
½
pound
boneless skinless chicken tenders or breast
-
¼
cup
olive oil
-
2
tablespoons
lime juice
-
2
cloves
garlic, minced or grated
-
3
whole
canned chipotle chilies in adobo, minced
-
2
tablespoons
fresh cilantro, chopped
-
1
teaspoon
dried oregano
-
1
teaspoon
cumin
-
2
teaspoons
chili powder
-
¼
teaspoon
cinnamon
-
¼
teaspoon
cayenne pepper
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
½
cup
cooked couscous
-
1
cup
fresh spinach, chopped
-
1
cup
sharp cheddar cheese, shredded
Browned Butter Bread Crumbs
-
½
cup
panko bread crumbs
-
2
tablespoons
butter
Instructions
- Preheat the oven to 425°F.
- Brush the insides of each acorn squash with melted butter and sprinkle with brown sugar, salt, and pepper. Place in a roasting pan and bake for 45 to 50 minutes until fork tender.
- While the squash bakes, bake the chicken in a baking dish with olive oil, salt, and pepper for 15 to 20 minutes until cooked through. Add chopped spinach in the last 10 minutes.
- Allow the chicken to cool, then shred it.
- In a bowl, mix remaining olive oil, lime juice, garlic, chipotle peppers, cilantro, oregano, cumin, chili powder, cinnamon, salt, and pepper.
- Combine the spinach, shredded chicken, cooked couscous, and chipotle sauce.
- Stuff the acorn squash halves with the chicken mixture, top with cheese, and bake for another 10 minutes until cheese is melted.
- For the breadcrumbs, melt butter in a saucepan until browned, then stir in panko breadcrumbs.
- Remove the squash from the oven, top with cilantro and browned butter breadcrumbs, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
702
Total fat
36g
Total carbohydrates
66g
Total protein
36g
Sodium
600mg
Cholesterol
100mg
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