Chicken and Vegetable Stuffed Acorn Squash

Yesterday just felt like a good day to stuff an acorn squash. I had one sitting on my counter for quite some time and it was just begging to be cooked. Since both husband and child don’t like it I made a solo meal just for me and, well, it was DELICIOUS!

Here’s what I did…

Chicken and Vegetable Stuffed Acorn Squash

  • 1 acorn squash cut in half with seeds removed
  • 2 slices of sweet onion chopped
  • 1/2 of a small-medium zucchini chopped
  • 1/2 of a red bell pepper chopped
  • 2 oz of cooked chicken (I used leftovers) chopped
  • 1 tsp dried cumin
  • 1 tsp chili powder
  • 1 tbsp salsa
  • 1 Mini-Babybel Light
  • Dried Cilantro for sprinkling

Preheat the oven to 425 degrees. Place one of the racks on the lowest setting.

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

Lay the squash cut side down.

Chicken and Vegetable Stuffed Acorn Squash - step 1

I cut a slice off the top to help stabilize it when turned over.

Place the squash on the lowest rack to help caramelize the flesh. Roast for 10-15 minutes, then turn the squash over, sprinkle with a little salt, and move to the center rack.

Chicken and Vegetable Stuffed Acorn Squash - step 2

Roast for 10 more minutes or until the flesh is soft to the touch.

While the squash is in the oven, sauté the onion, zucchini, and peppers in a nonstick skillet over medium-high heat. Let the veggies get scorched a bit by leaving it alone on the heat for 30 seconds to a minute and then toss. This adds TONS of flavor.

Once the veggies are soft and browning, add the chicken, cumin, chili powder and salsa. Toss and cook for a few more minutes, allowing all the flavors to merge.

Chicken and Vegetable Stuffed Acorn Squash - the filling

By this time your squash should be done and out of the oven.

Chicken and Vegetable Stuffed Acorn Squash - cooked squash

Pile the chicken and veggies into each squash half. It will be a lot. Pack it in there!

Cut the Mini-Babybel Light into small pieces and scatter them on top of the stuffing.

Chicken and Vegetable Stuffed Acorn Squash - step 3

Return to oven until cheese melts, approximately 5 minutes.

Chicken and Vegetable Stuffed Acorn Squash - Done

I was planning on only eating half, but it was just too good! I had both…

Chicken and Vegetable Stuffed Acorn Squash - second serving

Even Little Bean got in on the squash action.

Chicken and Vegetable Stuffed Acorn Squash - Little Bean squash

At first he wasn’t sure about the texture, but he ate a few bites!

Here’s the nutritional information for the entire recipe. Half it if you are able to eat only one. I dare ya. ;)

(side note: The points seem high, I base them on the nutritional info. If you count all the veggies in the recipe as 0 you’re only looking at the chicken and cheese which I’d estimate to be 5 points.)

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
400 6g 10g old: 8 new: 10
Sugar Sat Fat Carbs Protein
12g 2g 63g 30g
Posted in: 10 WWPP, 5 WWP, 8 WWP, Dinner Ideas, Leftover Ideas, Lunch Ideas, The Laughing Cow Ideas
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14 Comments and 0 Replies

  1. Diane in Wisconsin

    Ran it through Recipe Builder and it came out to 10 with new WW points – will be lovin’ this. All my favs and well worth 10 points.

  2. Kelly Bolduc

    D: That looks so delicious! I had to pass up on squash on the last grocery store visit bc they had them at $4.99 a lb for ALL squash and they were monsters. And I don’t know about squash, but I know when zucchini get too big they taste like crap so I refused to buy it.
    Also… who really wants an acorn squash the size of a large cabbage? Its pretty inconvenient to have such a large veg on the counter lol.

  3. Kelly Bolduc

    One more thing. Did the cheese and squash taste well together or was it different from what you expected (but still tasty)?

  4. roni

    It really was a delicious combo. I didn’t eat the cheese and squash alone together but a bit of squash, filling and cheese was tasted perfect!

    Oh and 4.99 /pound! That’s crazy!

  5. Kelly

    I made this last night. I had one half for dinner and I’m having the other half for lunch today. Very yummy! If I could get my husband and daughter to actually try it I think they’d really like it of these days=)

  6. Geri-Lyn

    Made this tonight and it was delicious! I didn’t have zucchini, so I used the mushrooms and spinach I had in the fridge. I’ll definitely make again:-)

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