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Chicken Stuffed Acorn Squash

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“No rice in this one, just veggies and chicken.”
READY IN:
1hr 7mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400f degrees.
  2. Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
  3. Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
  4. Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
  5. Add the yogurt and stir thourgh, cook for another 2 minutes.
  6. Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
  7. Sprinkle cheese over tops and return to oven for a further 10 minutes.

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