Stuffed Chicken Acorn Squash.

 Welcome everyone. It's fall here in Utah so it's a good time for squash recipes. I have a produce co-op I belong to, ever since a acorn squash arrived with my weekly bag I have been trying to figure out what to do with it. 

Stuffed Chicken Acorn Squash 

1 medium Acorn Squash cut lengthwise clean out the seeds. 

Brush a little garlic olive oil over the flesh and salt and pepper to taste. 

Bake in an pre-heated oven at 350 for 

30 - 35 minutes until flesh is soft. 

1/4 cup    Onions chopped

1              Jalapeno's chopped

2              Cut thin chicken breasts into                    small pieces

1 tbsp.     Garlic olive oil

2 cloves  Garlic chopped

Salt and Pepper to taste

1/2 tsp     Chili powder

1/2 tsp     Cumin

1/2 cup    Shredded cheese

1/2 cup    Enchilada sauce

  

In a skillet add some oil and sauté onions, garlic and jalapeno's. When they start to soften and onions are translucent, add chicken and spices. Once chicken is done add a little of the cheese and sauce and simmer about five minutes. 

Scoop into the squash halves and bake 10 minutes. Sprinkle the cheese over the top and bake another 8 to 10 minutes. 

Serve with bread and a crisp white wine. 

Need more recipes? Check out The After Work Cook