Enjoy the warm, aromatic flavors of Moroccan-inspired chicken stuffed acorn squash! Filled with tender spiced chicken, savory vegetables, and a hint of sweetness, each roasted squash half becomes a beautiful, edible bowl. Perfect for a cozy dinner with a touch of exotic flavor!
This meal is perfect for the fall when acorn squash are in season! To follow it with a fall dessert, make this Gluten Free Apple Crisp!
Why You'll Love this Recipe
- It's full of flavor! The chicken is loaded with spices and the toppings add so much flavor as well!
- It's a cozy fall meal! It's so festive to eat from a squash and makes for a beautiful presentation!
Ingredients Needed for Stuffed Squash
- Acorn Squash
- Olive Oil
- Chicken
- Apple
- Onion
- Parsley
- Paprika
- Cumin
- Salt
- Turmeric
- Ginger
- Pomegranite Seeds
- Mint Leaves
- Goat Cheese
See below for quantities!
How to Make Chicken Stuffed Acorn Squash
Preheat the oven to 400F degrees.
Cut the acorn squashes in half, and lay skin side down on a sheet pan. Sprinkle the squash with cumin and salt. Place in oven and cook until fork-tender, about 40 minutes.
Meanwhile, cook the chicken mixture. Preheat a skillet over medium heat and add oil to the pan. Chop the chicken into bite sized pieces and place in the skillet.
When chicken is nearly cooked, add the onion and apples and mix thoroughly. Cook for approximately 5 minutes, until the onion and apple are softened and the chicken is finished.
Add all the spices to the skillet and mix thoroughly. Let simmer for 5 more minutes while stirring to incorporate all the flavors.
Spoon the chicken mixture into the squash. Top with pomegranate seeds, mint leaves, and goat cheese. Enjoy!
Top Tip
Don't skip the toppings! The goat cheese, pomegranate seeds, and mint leaves make for a delicious meal. They really go a long way!
Moroccan Chicken Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1 tablespoon oil
- 1-1.5 lbs chicken boneless
- 1 apple diced
- 1 small onion diced
- 1 teaspoon parsley
- 1 teaspoon paprika
- 2 teaspoon cumin plus extra for sprinkling
- ½ teaspoon salt `plus extra for sprinkling
- ½ teaspoon turmeric
- ½ teaspoon ginger
- pomegranate seeds
- mint leaves
- goat cheese
Instructions
- Pre-heat the oven to 400 degrees F.
- Cut the acorn squashes in half, and lay skin side down on a sheet pan. Sprinkle the squash with cumin and salt. Place in oven and cook until fork-tender, about 40 minutes.
- Meanwhile, cook the chicken mixture. Preheat a skillet over medium heat and add oil to the pan. Chop the chicken into bite sized pieces and place in the skillet.
- When chicken is nearly cooked, add the onion and apples and mix thoroughly. After approximately 5 minutes when onion and apple are softened and the chicken is finished, add all the spices to the skillet and mix thoroughly. Let simmer for 5 more minutes while stirring to incorporate all the flavors.
- Spoon the chicken mixture into the squash. Top with pomegranate seeds, mint leaves, and goat cheese. Enjoy!
If you made this recipe, leave a comment and rating below! Let me know how it came out and what you served it with!
Lani says
Oh, thanks for this recipe. I need to try this. Thanks
Rachel Rivera says
Thank you I hope you love it! So much great flavor.