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Recipes - Pomegranate and Chicken Stuffed Acorn Squash

Recipe Name

Pomegranate and Chicken Stuffed Acorn Squash

Submitted by

akaquarius

Recipe Description

Got it from Greatist, this is going to be a fall staple from now on!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	40	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



1	squash (4 inch dia)	acorn squash
1	teaspoon	coconut butter
6	tablespoons	onion,raw chopped
1/8	teaspoon	salt
1/4	teaspoon	black pepper
1/4	teaspoon	oregano
2	tablespoons	Chicken broth - fat free
3/4	pound, raw	cups rotisserie chicken, pulled
1/4	pomegranate (3-3/8\" dia)	pomegranate arils
3	cups	Spinach

Steps

Sequence	Step

1	Preheat oven to 400°F. Cut acorn squash in half and place cut side down on a baking sheet. Place squash in the oven to roast until you can pierce the skin with a fork, about 35-40 minutes.
2	While squash is roasting, melt coconut oil over medium heat in a large skillet. Add garlic and onions to skillet and cook until fragrant, about 2 minutes. Add sliced mushrooms to the garlic and onions and cook about 1 minute. Season with salt, pepper, and oregano. Cook until mushrooms are tender, about 3 minutes.
3	Add white wine and chicken to the skillet and mix. Allow to simmer for 2 minutes. Add pomegranate seeds to the chicken mixture. Feel free to pierce some to release the juices better. Toss chopped spinach with the chicken mixture to wilt and remove from heat.
4	Remove squash from the oven and flip the halves over to cool slightly. Divide chicken mixture between squash halves and enjoy. You''ll have extra filling, but that''s okay. There''s nothing wrong with overflow!

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