Stuffed acorn squash is the ultimate fall dish! Acorn squash is my favorite squash so I cook with it as much as possible during the fall.
When buying chicken, something I learned was that it’s actually quite easy to debone chicken thighs yourself! If you have a pear of kitchen scissors you’ll be done in minutes. I typically do this often as bone-in chicken is cheaper and has more flavor from the extra fat and skin.
This recipe is Primal, but if you’re eating strictly paleo or Whole30, omit the goat cheese. Acorn squash is a bit high in carbs making this dish NOT keto-friendly.
Moroccan Chicken Stuffed Squash
- 2 acorn squash
- 1 tbsp oil
- 1-1.5 lbs chicken boneless
- 1 apple diced
- 1 small onion diced
- 1 tsp parsley
- 1 tsp paprika
- 2 tsp cumin plus extra for sprinkling
- 1/2 tsp salt `plus extra for sprinkling
- 1/2 tsp turmeric
- 1/2 tsp ginger
- pomegranate seeds
- mint leaves
- goat cheese
- 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 mi thoroughly. After approximately 5 minutes when veggies 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!