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Savory Chicken and Cranberry Stuffed Acorn Squash

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


  • 2 acorn squash
  • 2-3 Tbsp. olive oil
  • salt and pepper to taste
  • 2 1/2 cups or 20 oz. College InnĀ® Chicken Broth
  • 1 cup quinoa rinsed in cold water and drained
  • 1 lb. boneless chicken cut in bite-sized pieces
  • 1/2 onion diced
  • 1/3 cup dried cranberries


  • 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.
  • 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.
  • 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 1/2 cup broth and cranberries to the skillet.
  • Stir finished quinoa into skillet with chicken and season with salt and pepper.
  • Remove squash from oven and spoon chicken and quinoa into center of each squash. Serve.