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Acorn Squash Filled With Creamy Chicken

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Acorn Squash Filled With Creamy Chicken Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
572
Calories from Fat
99
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
78mg
26%
Sodium
614mg
26%
Total Carbohydrates
80g
27%
Dietary Fiber
8g
32%
Sugars
12g
Protein
41g
Calcium
188mg
19%

Number of servings: 4

Calories per serving: 572

Preparation time: 35 min

Total time: 60 min

Ingredients

2 medium acorn squash

12 cup water

Nonstick cooking spray

1 tbsp olive oil, divided

1 lb chicken breasts, boneless, skinned, cut into 1-inch pieces

1 cup chopped onion

12 cup chopped carrots

1 cup frozen petite green peas

2 cups fresh spinach leaves

2 cups 1% or nonfat milk

2 12 tbsp flour

2 oz reduced-fat cream cheese

1 tsp basil

1 tsp oregano

1 tsp onion powder

12 tsp salt

1 cup brown rice, cooked according to directions without salt or fat

Directions

Preheat oven to 350°F.

1. Cut each squash in half lengthwise and remove the seeds and pulp.

2. Place the squash (flat side down) in a large baking dish with about 1 inch of water in the dish. Bake 45 to 50 minutes or until tender.

3. Meanwhile, spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tbsp olive oil. When hot, add chicken pieces. Cook 4 to 5 minutes or until cooked through.

4. Transfer chicken to a plate. Set aside.

5. Add remaining 12 tbsp olive oil to the skillet and when hot, add the onion. Sauté for 1 to 2 minutes.

6. Add the carrots, peas, and water. Cover and cook for 2 to 3 minutes.

7. Add the spinach. Cover and cook for 1 to 2 minutes.

8. In a small bowl combine the milk and flour and add to the skillet. Stir and cook for another 1 to 2 minutes to thicken. Place the cooked chicken pieces back in the skillet.

9. Add the cream cheese, basil, oregano, onion powder, and salt. Stir 1 to 2 more minutes to melt the cream cheese and to heat through.

10. Spoon chicken mixture into squash halves and serve with hot brown rice.

Makes 4 servings.

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