I have never eaten more squash before in my life than I have this Fall!  It has quickly become one of my fave foods to eat because it’s delicious and so versatile.  You can do so many different things with squash and it is so healthy for you!

This recipe in particular is great because you can tailor it to your taste buds and it got my husbands seal of approval which is difficult when it comes to veggies!  I made two different versions like I do with most of our dinners, one with meat and one without.  Another reason I love this recipe is that it allows you to use your left overs but feels like a brand new meal.  You could literally use any combination of veggies or substitute the chicken for ground turkey or beef.

Chicken Version

1/3c Cooked Chicken Breast

1/4c Baby Spinach

1/4c Left-over Rice or Quinoa

2T Italian Bread Crumb

1/4c Grated Cheese

1T Parmigiano Reggiano Cheese

Salt & Pepper to taste

Veggie Version

1/4c Baby Spinach

1/4c Mini Bella Mushrooms

1/4c Left over Rice or Quinoa

1T Italian Bread Crumbs

2T Grated Cheese

1T Parmigiano Reggiano Cheese

Salt & Pepper to taste

Steps

1. Pre-heat oven to 400 degrees
2. Slice your acorn squash in half scoop the seeds out
3. Spray with olive oil and season with salt and pepper on both sides
4. Place acorn squash orange side down on a baking tray and cook for about 25 minutes
5. In a bowl combine the ingredients that you want to stuff your squash with (*save some of the grated cheese to top at the end)
6. Take a pair of kitchen scissors and cut everything up so that you have smaller pieces which will make it easier to fit everything into the squash
7. After 25 minutes take the squash out of the oven and carefully flip over
8. Fill squash with your chicken or veggie mixture and top with the grated cheese and place back in the oven for about 10 minutes or until the cheese is golden brown
9. Enjoy!

I love this meal so much it is super filling and nutritious, I also made a piece of tilapia to go along with my veggie version and it was great!  You could also use shrimp to stuff into a veggie version which I have tried before and that was really good too!

xo Meg