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Moroccan Chicken Stuffed Squash

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American, Morocan
Servings 4


  • 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!
Keyword acorn squash, chicken, morocan, pomegranate, stuffed squash