Moroccan Chicken Stuffed Acorn Squash
Enjoy the warm, aromatic flavors of Moroccan-inspired chicken stuffed into roasted acorn squash! Filled with tender spiced chicken, savory vegetables, and a hint of sweetness, each squash half becomes a beautiful, edible bowl. Perfect for a cozy dinner with a touch of exotic flavor!
Servings: 4
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!
