Chicken and Quinoa Stuffed Acorn Squash
- Healthy Choices
- Dinner
- Thigh
Prepping25min
Cooking65min
Resting—min
- Servings4
Nutrition informationThis recipe contains 18 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Preheat oven to 400°F (200°C). Scrape out seeds from acorn squash halves to create cavities. Arrange cut sides up in baking dish; bake for 40 to 45 minutes or until tender. Set aside.
2
Heat olive oil in large skillet set over medium-high heat; cook chicken thighs, turning occasionally, for 8 to 10 minutes or until browned. Season with salt and pepper.
3
Combine chicken, quinoa, apple, toasted almonds, thyme and rosemary; divide evenly among squash halves. Top with goat cheese.
4
Bake for 8 to 10 minutes or until goat cheese is softened and browned. Sprinkle with parsley.
Recipe noteReserve and roast seeds with olive oil and a sprinkle of salt and pepper for a tasty snack or salad topping!
Drizzle 2 tbsp olive oil and sprinkle salt and pepper on to sliced sides of acorn squash before baking for extra flavour.