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Stuffed Acorn Squash

Super easy to make, with only a few ingredients this dish is definitely one to save!


- 1 acorn squash

- 2 chicken breasts

- 1 tbsp extra virgin olive oil

- 1 tbsp brown sugar

- salt and pepper to taste

- 2 cups spinach

- 1/4 cup shredded mozzarella

- 1 cup quinoa

For the sauce:

- 1 tbsp extra virgin olive oil

- cinnamon

- salt and pepper

- cayenne pepper

- cumin

- chili powder

- chipotle seasoning

- 1 tbsp minced garlic

- oregano

- parsley

Brown butter sauce (optional):

- 2 tbsp butter

- 1 tbsp whole wheat breadcrumbs


1. Preheat oven to 425F.

2. Cut squash in half, remove seeds and sprinkle with salt, pepper, brown sugar and 1 tbsp melted butter. Place in oven face up for 50 minutes.

3. With 20 minutes left, drizzle EVOO, salt and pepper on chicken breasts and place in oven.

4. While chicken is cooking, bring 2 cups of water and 1 cup of quinoa to a boil, simmer until water evaporates.

5. Right before removing squash and chicken from oven, combine all sauce ingredients in a bowl, mix well. 6. Take out chicken and cut or shred into small pieces.

7. Add spinach to the oven for a few minutes, until wilted.

8. Combine sauce, spinach, chicken and quinoa. Stuff the squash and top with mozzarella cheese. Place back into oven for about 8 minutes or until cheese is melted.


While cheese is melting, melt the butter on the stovetop until it bubbles. Turn the heat down and cook about a minute or until it browns. Then add in breadcrumbs and mix well. Pour on top of cheese once the squash come out of the oven.


With love,


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