Description
A delicious and healthy dish featuring roasted butternut squash stuffed with a savory chicken mixture.
Ingredients
Scale
- 2 medium butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper, to taste
- 1 pound cooked chicken breast, shredded
- 1/2 cup cooked quinoa or rice
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Brush butternut squash halves with olive oil and honey. Season with salt and pepper.
- Place squash cut-side up on a baking sheet and roast for 40-45 minutes until tender.
- In a bowl, mix shredded chicken, quinoa (or rice), feta, cranberries, pecans, cinnamon, and paprika.
- Once squash is roasted, scoop out a little flesh to make room for stuffing.
- Fill squash halves generously with the chicken mixture.
- Return to oven and bake for another 10-15 minutes.
- Garnish with chopped parsley and serve warm.
Notes
- For a vegetarian option, substitute chicken with black beans or chickpeas.
- Adjust the sweetness by adding more or less honey according to taste.
- Can be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg