Chick'n & Quinoa Stuffed Acorn Squash
Recipe:
Chick’n & Quinoa Stuffed Acorn Squash
Serves: 4 people
Prep Time: 20 min
Cooking: 75 min
Recipe By: Lynda Dillon
Ingredients
1 package of Abbot’s Butcher Slow Roasted Chicken
2 acorn squash, halved
1/2 cup extra virgin olive oil, divided
Salt and pepper to taste
2 1/2 cups cooked quinoa
1/2 cup celery, chopped
3 garlic cloves, minced
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
Fresh parsley
2 tablespoons pomegranate arils
Description
Tender, nutty winter squash makes for the most festive edible bowl. Filled with a savory Chick’n quinoa mixture, and complemented by the tang of pomegranate and parsley - it’s a wonderful way to celebrate the flavors of fall.
Method
Preheat oven to 400° F and line a baking sheet with parchment paper. Coat the inside of the squash with extra virgin olive oil, salt and pepper, and add to the prepared baking sheet - flesh side up.
Roast in the oven until fork tender, about 45 - 60 minutes.
In the meantime, cook the quinoa according to package instructions, then set aside to cool slightly.
In a skillet over medium heat, add a couple tablespoons of extra virgin olive oil, celery, and garlic and sauté for 3 minutes. Add the Chick’n and season with salt and pepper. Cook for 8 - 10 minutes, until thoroughly browned and heated through.
In a large mixing bowl, combine cooked quinoa, the Chick’n mixture, apple cider vinegar, remaining few tablespoons of olive oil, maple syrup, and finally, salt and pepper to taste. Mix well.
Carefully spoon the quinoa Chick’n mixture into each half of the acorn squash, and place back in the oven for another 5 minutes. Top with fresh parsley and pomegranate arils. Enjoy!