Chicken and Jewelled Rice Stuffed Acorn Squash - Maple Leaf

Ingredients

• Dinner
• Lunch
• Meal Ingredients
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• Ingredients
• Preparation
• 1 250 gram package Maple Leaf ® Natural Shredded Chicken or Turkey
• 2 small acorn squash, halved
• 100 gram feta cheese, crumbled
• 1 250 gram package wild rice, prepared
• ¼ cup dried cranberries
• 2 tbsp olive oil
• Salt
• Pepper
• Preheat oven to 400 degrees.
• Scoop seeds out of squash to create a well. Carefully cut off a small slice of the skin side of the squash to anchor them and prevent them from tipping over. Place onto a parchment lined baking sheet.
• Drizzle 1 tbsp of olive oil onto squash cut side up. Season with salt and pepper.
• In a large bowl combine chicken, rice, feta, cranberries and remaining tbsp of olive oil. Stir well to combine. Divide mixture into the well of each squash.
• Roast for 25 to 30 minutes or until squash is cooked through and tender when pierced with a fork. Serve immediately.
• Chicken
• Frozen Chicken
• Game day
• Prime
• Sides & appetizers
• Snacks
• Bacon
• Winter