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Chicken Stuffed Squash, Thm E

Preheat your oven to 350. Spray each half of the squash lightly with coconut oil and season lightly with salt and pepper. Cover with foil (for 4 halves, I used 2 small sheets), place on a baking sheet, and roast for about 45 minutes. You want the squash to be mostly fork tender at the end of 45 minutes, but still a little hard towards the skin. In a large skillet, heat the butter or coconut oil an. . .

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Servings: 6

Prep Time: 00:10

Cook Time: 01:00

Main Ingredients

2 - 3 acorn squash, halved and seeded

1 .5lbs ground chicken

2 small carrots, diced

1 small red onion, diced

1/2 red bell pepper, diced

2 large garlic cloves, minced

1 15- oz can fire roasted diced tomatoes (seasoned is fine too! )

1 1/2 - 2 cups cooked brown rice

2 tsp dried italian seasoning

2 pinches red pepper flakes, optional

1 tbsp butter or coconut oil

salt and pepper

Preparation

1Preheat your oven to 350.

2Spray each half of the squash lightly with coconut oil and season lightly with salt and pepper. Cover with foil (for 4 halves, I used 2 small sheets), place on a baking sheet, and roast for about 45 minutes. You want the squash to be mostly fork tender at the end of 45 minutes, but still a little hard towards the skin.

3In a large skillet, heat the butter or coconut oil and sauté the onions, bell pepper, and carrots for about 5 minutes. Add the garlic and sauté another minute, then add the ground chicken. Season with Italian seasoning, red pepper, and salt and pepper. Sauté about 6-7 minutes until the chicken is cooked through. Add the tomatoes without draining them, and cook for another 3-5 minutes until the tomatoes soften slightly. Stir in the cooked rice, and taste/adjust for seasoning.

4Fill each half of the squash liberally with the chicken and rice mixture. Cover loosely and roast for another 15-20 minutes until the squash is fully cooked.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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