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Acorn Squash Filled With Creamy Chicken

60 Minutes
572 Calories
17 Ingredients
4 Servings



  1. Preheat oven to 350°F.
  2. Cut each squash in half lengthwise and remove the seeds and pulp.
  3. 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.
  4. Meanwhile, spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 1/2 tbsp olive oil. When hot, add chicken pieces. Cook 4 to 5 minutes or until cooked through.
  5. Transfer chicken to a plate. Set aside.
  6. Add remaining 1/2 tbsp olive oil to the skillet and when hot, add the onion. Sauté for 1 to 2 minutes.
  7. Add the carrots, peas, and water. Cover and cook for 2 to 3 minutes.
  8. Add the spinach. Cover and cook for 1 to 2 minutes.
  9. 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.
  10. 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.
  11. Spoon chicken mixture into squash halves and serve with hot brown rice.
  12. Makes 4 servings.


  • Calories 572
  • Sodium 614mg
  • Fat 11g
  • Protein 41g
  • Carbs 80g
  • Fiber 8g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 572
% Daily Value
Total Fat 11g 17%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 614mg 26%
Total Carbohydrate 80g 27%
Dietary Fiber 8g 32%
Total Sugars 12g
Protein 41g
Calcium 188mg 19
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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