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You are here: Home / Recipes and Cooking Tips / Stuffed Acorn Squash

Stuffed Acorn Squash

November 7, 2012 by Alea Milham 2 Comments

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Chicken and Rice Stuffed Acorn Squash

Stuffed acorn squash is a wonderful way to camouflage leftovers. It is such an elegant dish that nobody would suspect that you are repurposing leftover chicken and rice. However, it is so delicious that it would be worth the effort to make, even if you didn’t have leftovers and had to start from scratch.

I like my acorn squash with a little bit to it, so I only bake them for 30 minutes, but if you like your squash softer, you can cook this for 40 minutes or even longer. However, if you cook it for more than 40 minutes, you are going to want to cover the top with foil so you don’t over brown the tops.

Stuffed Acorn Squash Recipe

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Stuffed Acorn Squash

Course Main
Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Total Time 45 minutes minutes
Servings 4
Author Alea

Ingredients

  • 2 acorn squash
  • 1 cup cooked chicken diced
  • 2 1/2 cups cooked rice
  • 1/2 cup onion diced
  • 4 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary

Instructions

  • Preheat oven to 400 degrees.
  • Cut the acorn squash in half and scoop out the seeds.
  • In a small bowl, combine chicken, rice, onion, garlic, and spices until thoroughly combined.
  • Divide the rice mixture between the 4 acorn squash halves.
  • Place acorn squash on a cookie sheet and bake at 400 degrees for 30 - 40 minutes or until the squash is fork tender.

Notes

Save the acorn squash seeds. Squash seeds are edible and are quite delicious when roasted.

More Delicious Recipes:

Artichoke Lasagna

Avocado Pasta with Chicken

Sonoma Chicken and Pasta

This recipe is shared with Foodie Friday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Susan Lewis says

    February 9, 2019 at 4:10 pm

    We love brown rice…should I cook it all the way before making this? This looks delicious!

    Reply
  2. Teresa says

    November 8, 2012 at 6:50 pm

    I’ve never tried acorn squash before. It’s certainly an interesting recipe. I had no idea you could roast the seeds either. Now I’m curious. I may have to pick one up the next time I go to the farmers market.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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