Tuesday, October 11, 2016

Chicken & Apple Stuffed Acorn Squash

It is finally starting to feel like fall! I love when it is sunny outside, but not too hot, nor too cold; just perfect!! This stuffed acorn squash will most definitely warm you up on chilly night! The filling is absolutely delicious; it contains ground chicken, crisp green apples, brown rice, bell peppers, and seasonings like nutmeg, cayenne, and cinnamon! Finally, it is all topped off with freshly grated pepper jack cheese! 
Onto the recipe! 

Chicken & Apple Stuffed Acorn Squash (serves 4)
  • 2 acorn squashes, halved and seeded
  • 1 lb ground chicken
  • 2 apples, medium diced
  • 2 bell peppers, medium diced
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 cups cooked brown rice
  • 1/2 cup shredded pepper jack cheese
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cayenne pepper
  • pinch of salt and pepper
  • olive oil, to grease pan 
Preheat you oven to 375 degrees. Brush acorn squash halves with olive oil and season with salt and pepper. Roast for 40 minutes. 

Heat about 2 tablespoons of olive oil in a large pan over medium high heat. Add onions and garlic and saute until translucent. Add in bell peppers, apples, and season with salt and pepper. Once apples are slightly softened, add in ground chicken and cook until browned. Stir in cooked brown rice. Season with salt, pepper, cayenne pepper, nutmeg, and cinnamon. 

Time to assemble! Fill acorn squash halves with filling, and top with a handful of shredded cheese. Bake for about 10 minutes, or until cheese is bubbly and golden. Top with fresh chives and devour! Enjoy!

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