Chili Stuffed Butternut Squash by Daphne Oz | Recipes | WW USA

Name: Chili Stuffed Butternut Squash by Daphne Oz | Recipes | WW USA
Ingredients: Uncooked butternut squash 4 pound(s), two 2 lb squash, halved, seeds scooped and discarded; Uncooked quinoa ½ cup(s); Olive oil 2 Tbsp; Uncooked ground chicken breast 1 pound(s); Chili powder 1 tsp; Ground cumin 1 tsp; Garlic powder ½ tsp; Onion powder ½ tsp; Table salt ½ tsp; Canned black beans 15 oz, rinsed and drained; Canned diced tomatoes 15 oz, fire-roasted; Canned chipotle peppers in adobo sauce 2 item(s), plus 4 tbsp of their liquid; Frozen corn 1 cup(s), thawed (or fresh corn sliced off the cob); Cilantro ½ cup(s), chopped; Avocado 1 medium, chopped; Lime wedge 4 wedge(s)

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Cooking tools:

Oven
Baking sheet
Parchment paper
Fork
Saucepan
Skillet
Wooden spoon
Chef's knife
Cutting board
Spoon
Measuring cup
Measuring spoon
Can opener
Colander
Plate

Ingredients

Uncooked butternut squash 4 pound(s), two 2 lb squash, halved, seeds scooped and discarded
Uncooked quinoa ½ cup(s)
Olive oil 2 Tbsp
Uncooked ground chicken breast 1 pound(s)
Chili powder 1 tsp
Ground cumin 1 tsp
Garlic powder ½ tsp
Onion powder ½ tsp
Table salt ½ tsp
Canned black beans 15 oz, rinsed and drained
Canned diced tomatoes 15 oz, fire-roasted
Canned chipotle peppers in adobo sauce 2 item(s), plus 4 tbsp of their liquid
Frozen corn 1 cup(s), thawed (or fresh corn sliced off the cob)
Cilantro ½ cup(s), chopped
Avocado 1 medium, chopped
Lime wedge 4 wedge(s)