Chicken and Mushroom Stuffed Acorn Squash
These Chicken and Mushroom Stuffed Acorn Squash are filled with a savory combination of chicken, chanterelles, herbs and parmesan cheese. Perfect for the fall s
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Cooking tools:
- Santoku knife
- Cutting board
- Baking sheet
- Nonstick skillet
- Spoon
- Spatula
- Fork
- Parchment paper
- Spray bottle
- Measuring spoon
- Oven
- Stove
Ingredients
- 2 big or 4 small acorn squash (either cut the tops off or in half, see post for more details)
- olive oil spray or brush with olive oil
- 1 lb chicken thighs (skinless, boneless, chopped into bite size pieces)
- 1 t. oil
- 1/2 sweet onion (finely chopped)
- 3 cloves garlic (finely minced)
- 2 leaves of fresh kale or spinach leaves (chopped (about 1 c.))
- 1 lb. mushrooms (chopped, (depending on the season, I love to use chanterelles))
- 2 c. fresh asparagus (chopped in bite size pieces (see notes at bottom))
- 1 T. thyme
- 1/2 T. tarragon
- 4 T. bacon crumbles (or pieces of cooked bacon)
- 2 T. parmesan cheese (shredded)
- kosher salt
- freshly cracked pepper
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