IT IS FALL, Y’ALL! And it has also been FOREVER since I’ve posted a new recipe!
Rest assured, I am still chugging along on my get-fit-and-healthy journey–I’m nearly 50 lbs down, running TWO MILES at a time, and feeling better than ever. And eating delicious, healthy, low-calorie food like this is what has gotten me here!
But back to my favorite season: I’m so excited that it’s autumn. I will readily admit that I had my fall decorations out a week into September, even though it was still 95 degrees outside here in East Texas. Heck, halfway through October we were still getting heat in the 90s.
Despite the lack of appropriate weather, I started enjoying my favorite season early. Pumpkin and caramel apple candles. Seasonal coffee creamer. Wearing my hoodie around the house. And…. lots of squash. My favorite so far? This amazing stuffed acorn squash.
This recipe happened because one of my very best friends in the world made the long drive out to see me last week, and I wanted to make us something delicious and special for lunch to celebrate. I knew acorn squash should be involved, because I’ve been obsessed with them lately, but I wasn’t sure how to prepare them. On the day of her visit, half an hour before I needed to start cooking, I finally decided what would go in the squash.
This combination of chicken, rice, and fresh vegetables, topped with a little bit of butter and bread crumbs… it was so delectable that I’m making it for dinner again tomorrow night. Hopefully we’ll have leftovers.
What’s your favorite fall food? Pumpkin pie? Cranberries? Or are you a squash fan like me?
- 2 acorn squash
- 1 cup rice, cooked (recommend Jasmine rice)
- 4 oz. mushrooms, diced
- 1 red bell pepper, diced
- 1 chicken breast, diced
- 1 tsp olive oil
- Olive oil cooking spray
- Salt and pepper
- 1/4 oz. butter
- 1/3 cup bread crumbs
- Preheat oven to 350 degrees.
- Cut each acorn squash in half to create two bowls. (You may also need to trim some of the "point" and the stem so that each little bowl will sit flat and not fall over.) Scoop out the seeds and "guts."
- Lightly spray each squash bowl with olive oil cooking spray, then season with salt and pepper. Place the bowls upside down on a baking sheet.
- Bake at 350 degrees for 35 minutes or until you can easily pierce skin with a fork.
- Meanwhile, heat 1 tsp olive oil in large skillet over medium heat. When oil is hot, add chicken and season with salt and pepper. Saute chicken until nearly cooked (3-4 minutes), then add mushrooms and peppers. Saute chicken and veggies until chicken is cooked through and mushrooms and peppers are soft.
- Remove pan from heat. Add cooked rice to chicken and veggie mixture in skillet. Stir to combine.
- Once peppers are cool enough to handle, flip them right side up and stuff with chicken/rice/veggie mixture. There will be enough filling to create large mounds on each squash bowl.
- Melt butter in small bowl, add in bread crumbs, and mix well. Top stuffed squash with buttered bread crumbs.
- Return to oven and bake 10 minutes or until bread crumb topping is golden brown.