Cheesy Chicken Stuffed Acorn Squash
This is one of those weeknight fridge raids that turned out amazing. My inspiration was the ton of squash I impulse bought the other day (cause fall y’all) and I had some fresh mozzarella I didn’t want to waste. I started preparing the food and did the sniff test of the mozzarella…smelled a little off so I took a bite, barf. Threw the mozzarella in the trash. Luckily, I had some Paw Patrol string cheese in the fridge which is after all, mozzarella, so I peeled a couple of those and it worked.
This turned out to be so satisfying and rich.
I recommend for a quick, easy, delicious weeknight dinner. I’m thinking I might try it again soon with Italian Sausage instead of shredded chicken.
What you need:
2 acorn squash
1/2 cup cream cheese or mascarpone
1 10 oz can diced tomatoes, drained
1/4 cup grated parmesan cheese
2 tsp dried Italian seasoning
1 clove of garlic, minced
pinch of red pepper flakes
1/2 a rotisserie chicken shredded
1/2 cup shredded mozzarella cheese for topping
Begin by preheating the oven to 400 degrees. In a mixing bowl combine your cream cheese, tomatoes, parmesan, Italian seasoning, garlic, red pepper flakes, and chicken. Set aside.
Trim the stem and tip off your acorn squash so it can rest flat on the skin after you cut it in half. Cut it in half and scoop out the seed and strings. Drizzle a touch of olive oil to the inside of the squash halves and season with salt and pepper. Flip upside down on a baking dish and bake for about 40 minutes until it softens and is easy to pierce with a fork. Remove from the oven and flip over to fill with the chicken/cheese mixture. Top with mozzarella and put back in the oven for about 15-20 minutes or until the cheese is bubbling and beginning to brown. Let rest for a few minutes before enjoying.