Stuffed Acorn Squash

March 26, 2019


Stuffed acorn squash is the perfect meal to warm you up this winter, and only takes 5 minutes of prep time!


Yields: 2 servings



- 1 acorn squash

- 1 tablespoon extra virgin olive oil

- himalayan pink salt & pepper, for seasoning

- 1 teaspoon nutmeg

- 1 tablespoon raw local honey

- 1 package organic chicken breast

- 1 cup ricotta, divided in 2



- Preheat oven to 450 F

- Cut acorn squash in half down the stem and scoop out the seeds.

- Coat the inside of the squash with EVOO, salt, pepper, nutmeg and honey.

- Bake squash side up for one hour on a tin foil lined baking pan.

- The last 15 minutes of bake time, add seasoned chicken to the oven and let it cook with the squash for the remainder of the time.

- Once the hour is up, remove the squash and chicken.

- In a separate bowl, mix the ricotta cheese with salt, pepper, red pepper flakes and nutmeg.

- Shred the chicken, combine with ricotta mixture and stuff the squash.

- Option to add unsweetened dried cranberries, walnuts, quinoa and spinach... get creative and enjoy!




















Please reload

Featured Posts

Low-Carb Zucchini Enchiladas

April 28, 2019

Please reload

Recent Posts