A few years ago I fell in love with acorn squash and now it’s my go-to squash for almost everything. I use it in soup, stuff it with sausage and rice for diner, serve it with brown sugar and butter as a sweetened side, OR eat it stuffed with a light salad for lunch!
A Yummy Lunch Indeed!
This recipe easily came together during a refrigerator rummage one afternoon. I had the chicken breast and squash leftover from a previous meal; and the salad ingredients are a household staple. I quickly combined everything, stuffed my squash, and dug in! The result was too good not to share.
Acorn squash tip: Do you have trouble cutting your acorn squash? After almost slicing my hand a dozen times I decided to try softening the squash a little before cutting into it. I now boil my squash for 3-5 minutes before I cut into it. This allows the knife to cut the squash using less force.
Chicken Salad Stuffed Acorn Squash Recipe
(recipe makes 2 servings)
- 1 Acorn Squash
- 1 Chicken Breast (or 4 tenders)
- 2 Cups Spring Mix Salad Greens
- 2 tbsp sweetened nuts (walnuts, pecans, etc)
- 2 tbsp bleu cheese crumbles
- 3-4 tbsp Vinaigrette Dressing
- 3 tbsp olive oil
- Salt & Pepper
Bring 8 cups of water to boil in large pot. Gently add whole acorn squash to water. Boil for 3-5 minutes. Remove acorn squash from water. Allow to cool on cutting board for 5 minutes. With a large/sharp knife, slice squash in half from the stem to the bottom. Scoop and discard seeds. Drizzle with olive oil and roast on a baking sheet face down until tender (about 20 minutes).
While the acorn squash is cooking, rub chicken with olive oil and season with salt & pepper. Grill Chicken Breast OR Heat a medium sauté pan on medium-high heat. Add 1 tbsp of olive oil to the pan. Add chicken and brown on one side for 2 minutes. Flip chicken, add 1/4 cup water to the pan, cover, reduce heat to medium and cook for 12 minutes (or until chicken reaches 165 deg.) Set chicken aside and allow to rest while you prepare the salad.
Toss salad greens with vinaigrette dressing. Set aside.
Slice chicken breast. Set aside.
Plate acorn squash halves, one squash half per plate. Stuff each squash with 1 cup salad greens. Top each with chicken, bleu cheese, and nuts. Drizzle with additional vinaigrette (if desired).