Chicken and Jewelled Rice Stuffed Acorn Squash

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Preheat oven to 400 degrees.
  2. Scoop seeds out of squash to create a well. Carefully cut off a small slice of the skin side of the squash to anchor them and prevent them from tipping over. Place onto a parchment lined baking sheet.
  3. Drizzle 1 tbsp of olive oil onto squash cut side up. Season with salt and pepper.
  4. In a large bowl combine chicken, rice, feta, cranberries and remaining tbsp of olive oil. Stir well to combine. Divide mixture into the well of each squash.
  5. Roast for 25 to 30 minutes or until squash is cooked through and tender when pierced with a fork. Serve immediately.
Tips icon

This dish can be served as an impressive simple entertaining meal. Take an extra step and garnish with toasted pine nuts and a sprig of thyme.

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