Savory Chicken and Cranberry Stuffed Acorn Squash

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This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

There’s something about stuffed squash that looks like you’ve pulled out all the stops in making dinner.

But really, it’s so easy!  If you can cut a squash in half, you can do this!

This recipe for stuffed acorn squash is perfect for fall.  The colors of the squash look so pretty on the table at this time of year and the cranberries are seasonal too.  I served this on a Tuesday night and my daughter and husband loved it!

College Inn® Chicken Broth adds rich, savory flavor to complement the sweetness of the squash and cranberries.  I used chicken that I cooked in a skillet, but if you have leftover turkey after Thanksgiving this would be a wonderful way to serve it.

Here’s what you’ll need to make this dish. It’s so simple with only six ingredients, plus olive oil, salt and pepper.   If you decide to try out this recipe, share your photos on social media using
#CollegeInnBroth!

I used quinoa this time, but wild rice would also be quite good if you’d like to try a different grain.

Savory Chicken and Cranberry Stuffed Acorn Squash

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Ingredients
  • 2 acorn squash
  • 2-3 Tbsp. olive oil
  • salt and pepper, to taste
  • 2½ cups (or 20 oz.) College Inn® Chicken Broth
  • 1 cup quinoa, rinsed in cold water and drained
  • 1 lb. boneless chicken, cut in bite-sized pieces
  • ½ onion, diced
  • ⅓ cup dried cranberries
Instructions
  1. Line a 9x13 baking pan with foil. Cut both acorn squash in half and scoop out seeds. Place each half in pan. Brush with olive oil and sprinkle with salt and pepper. Cover with foil and bake at 350 degrees for an hour.
  2. Meanwhile, bring 2 cups of chicken broth to a boil. Add quinoa and turn heat to low. Simmer 15 minutes or until broth is absorbed.
  3. While the quinoa and squash cook, heat 1-2 Tbs. olive oil in a skillet. Cook chicken and onion until the chicken is cooked through. Add ½ cup broth and cranberries to the skillet.
  4. Stir finished quinoa into skillet with chicken and season with salt and pepper.
  5. Remove squash from oven and spoon chicken and quinoa into center of each squash. Serve.

 

This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

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