Moroccan Chicken Stuffed Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1½-1¾ pounds boneless chicken thighs (fresh or frozen)2 medium sweet potatoes, cubed2 small onions, diced5 cloves garlic, minced¼ cup dried cranberries1½ teaspoons cumin1½ teaspoons cinnamon1½ teaspoons ginger1½ teaspoons turmeric1½ teaspoons kosher saltpinch of saffron2 cups chicken broth (preferably low sodium)2 medium acorn squash1 teaspoon olive oiljuice from ½ lemon¼ cup cilantro, chopped¼ cup capers, drained
Combine chicken thighs, sweet potatoes, onions, garlic, cranberries, spices, salt, and saffron in a slow cooker. Pour chicken broth over everything. Set slow cooker to low and cook for 7 hours (or high for 5-6 hours).
With one hour remaining (or when ready to serve), preheat oven to 400°F. Cut each acorn squash in half lengthwise. Scoop out the seeds and "guts." Rub or brush oil onto the flesh of each squash half. Place cut side down on a foil-lined baking sheet. Roast in the oven for 30-45 minutes, until the squash is easily pierced with a fork.
Before serving, stir chicken mixture with a wooden spoon to shred the chicken. Stir in lemon juice. Divide chicken filling among the 4 warm squash halves. Top each squash half with 1 tablespoon of capers and 1 tablespoon of chopped cilantro.
Serving Size: Makes 4 stuffed acorn squash halves
Number of Servings: 4
Recipe submitted by SparkPeople user CBUSMARIA.
With one hour remaining (or when ready to serve), preheat oven to 400°F. Cut each acorn squash in half lengthwise. Scoop out the seeds and "guts." Rub or brush oil onto the flesh of each squash half. Place cut side down on a foil-lined baking sheet. Roast in the oven for 30-45 minutes, until the squash is easily pierced with a fork.
Before serving, stir chicken mixture with a wooden spoon to shred the chicken. Stir in lemon juice. Divide chicken filling among the 4 warm squash halves. Top each squash half with 1 tablespoon of capers and 1 tablespoon of chopped cilantro.
Serving Size: Makes 4 stuffed acorn squash halves
Number of Servings: 4
Recipe submitted by SparkPeople user CBUSMARIA.
Nutritional Info Amount Per Serving
- Calories: 449.1
- Total Fat: 9.7 g
- Cholesterol: 158.3 mg
- Sodium: 1,788.6 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 7.4 g
- Protein: 41.4 g
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