• Liz Talley - Urban Graze

Chili Chicken Stuffed Squash


1 small winter squash (about 1-1½ lbs.)

1 tablespoon butter

2 teaspoons brown sugar

2 cups cooked chicken pieces

1 teaspoon olive oil

2-3 Tbsp. red onion (or other mild onion)

1-2 cloves garlic, chopped

¼ - ½ teaspoon chili powder

Pinch of cumin

Salt and pepper to taste

Preheat oven to 375 degrees and wash the squash thoroughly. Cut the squash in half and scoop out the seeds. Place cut side down in a dish and fill with 1/2" of water. Bake for 30 minutes.

Remove from the oven and flip over. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar. Bake for another 15 minutes.

Set each squash half (open side up) on a plate.

Heat olive oil in small sauté pan. Add onions and garlic and stir around until softened. Add chicken, chili powder, and cumin. If you like it spicier, add more seasoning to your taste. Divide in half and fill each squash half, then serve.

Recipe created or adapted by Liz Talley, Urban Graze

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