Chicken and Quinoa Stuffed Acorn Squash
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
Combine chicken, quinoa, apple, toasted almonds, thyme and rosemary; divide evenly among squash halves. Top with goat cheese.
Bake for 8 to 10 minutes or until goat cheese is softened and browned. Sprinkle with parsley.
Reserve 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.