Butter Chicken Stuffed Acorn Squash
Ingredients
- 4 small acorn squashes
-
2 tbs olive oil
- 1 medium white onion, chopped
- 1 stalk celery, diced
- 1 large carrot, diced
- 1 cup cooked tricolor quinoa
- 2 fully cooked chicken breasts, shredded
- 1 jar Tasty Bite Butter Chicken Simmer Sauce
- Pumpkin seeds to garnish
- Salt and pepper to taste
Steps
- Preheat your oven to 400℉.
- Cut the squashes in half and scoop out the seeds. Drizzle the cut side of each half with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut side up and bake for 40 minutes.
- Add a tablespoon of olive oil to a large skillet over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes. Add the quinoa, shredded chicken, and butter chicken sauce. Mix the ingredients until combined, then remove from heat.
- Spoon the butter chicken mixture into the cooked squash halves. Garnish with pumpkin seeds and herbs.
- Serve and enjoy!
Products used in this recipe
