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Recipes - Pomegranate and Chicken Stuffed Acorn Squash Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
squash (4 inch dia)acorn squash
1
teaspooncoconut butter
6
tablespoonsonion,raw chopped
1/8
teaspoonsalt
1/4
teaspoonblack pepper
1/4
teaspoonoregano
2
tablespoonsChicken broth - fat free
3/4
pound, rawcups rotisserie chicken, pulled
1/4
pomegranate (3-3/8\" dia)pomegranate arils
3
cupsSpinach
Steps
Sequence Step
1Preheat 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.
2While 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.
3Add 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.
4Remove 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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