Chicken Stuffed Acorn Squash

Chicken Stuffed Acorn Squash

Time: 1 hrs 7 mins

Ingredients

  • 1/2 cup water
  • 1 medium acorn squash, cut in half, seeds removed
  • vegetable oil cooking spray
  • 1/2 lb ground chicken, ground breast
  • 1/4 cup red onion, chopped
  • 1/4 cup fennel bulb, chopped
  • 1/4 cup dried cranberries
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, fresh ground
  • 1/2 cup plain fat-free yogurt
  • 1/2 cup sharp cheddar cheese, grated

Directions

  • 1 Preheat oven to 400f degrees.
  • 2 Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
  • 3 Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
  • 4 Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
  • 5 Add the yogurt and stir thourgh, cook for another 2 minutes.
  • 6 Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
  • 7 Sprinkle cheese over tops and return to oven for a further 10 minutes.
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