Creamy Chicken Stuffed Squash

20 min

4 servings

When you yearn for that cozy feeling with minimal effort, this is the go-to recipe. Picture a squash that’s not just a vegetable but its own edible bowl, stuffed with noodle like goodness. Season it up to perfection with your favourite Epicure Dip Mix, then stuff with comforting chicken stew for the ultimate Fall dinner.

Ingredients

  • 1 spaghetti squash
  • 1⁄2 tbsp Creamy Ranch Dip Mix
  • 1 tbsp oil
  • 1 lb (450 g) ground chicken 
  • 2 cups water
  • 1 pkg Home-Style Chicken Stew
  • 6 cups baby spinach
  • 1⁄2 cup grated mozzarella or Parmesan cheese 
  • Garlic Onion Nutritional Yeast Topper, to taste

Preparation

  1. Preheat oven to 450° F.
  2. Cut squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with dip mix. Cover; microwave on high, about 12–13 min or until tender. Fluff strands with a fork.
  3. Meanwhile, heat oil in sauté pan over medium-high heat. Add chicken; cook, breaking up meat using the Ground Meat Separator, until meat is cooked through, about 4–5 min. Add water and seasoning; stir to combine. Bring to a boil, then reduce heat and stir in spinach until wilted.
  4. Place cooked squash on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Spoon chicken filing between squash halves; about 1 1⁄4 cup per half. Reserve remaining filling for use at a later date. Top with cheese. Place in oven and cook until cheese has melted, about 4–5 min. Season with topper, to taste.

Nutritional Information

Per serving: Calories 300, Fat 13 g (Saturated 4.5 g, 0.1 0 g), Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 7 g), Protein 22 g.

Tips

Make it vegetarian: Swap chicken for 1 can (19 oz/540 ml) lentils, drained and rinsed.

Perfectly Balance Your Plate

Serve with 2 cups leafy green salad and 1 tbsp Balsamic Vinaigrette.