Chicken and Wild Rice-Stuffed Acorn Squash


Side Dish
Chicken and Wild Rice-Stuffed Acorn Squash

Primary Media

Plate of acorn squash filled with chicken and wild rice

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105 ratings

Recipe Data


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    Servings and Ingredients

    Serves 6
    3 acorn squash, halved and seeded
    1 ½ c. water, divided
    2 tbsp. Hy-Vee unsalted butter, divided
    1 tbsp. Hy-Vee Select olive oil
    1 c. boneless skinless chicken breast, cubed
    ¼ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee ground black pepper
    ½ c. celery, chopped
    ¾ c. yellow onion, chopped
    ¼ c. orange bell pepper, seeded and chopped
    ¼ c. fresh mushrooms, chopped
    1 ¼ c. Hy-Vee 33%-reduced-sodium chicken broth
    1 (6-oz.) box Hy-Vee long grain and wild rice
    ½ c. Hy-Vee panko bread crumbs

    Things To Grab

    • Jellyroll pan
    • Large skillet
    • Small bowl


    1. Preheat oven to 400 degrees. Place acorn squash halves cut-side-down on a jellyroll pan. Pour 1/2 cup water into pan and place in oven. Bake 30 minutes or until fork-tender.
    2. Meanwhile, heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add chicken, salt and black pepper. Brown chicken. Stir in celery, onion, bell pepper and mushrooms; sauté 5 minutes.
    3. Stir in broth, 1 cup water, rice and rice seasoning packet. Let cook, stirring frequently until the liquid is absorbed, about 10 to 15 minutes.

    4. In a small bowl combine bread crumbs and 1 tablespoon butter. Fill each hot squash half with about 1/2 cup rice mixture. Top each with 1 heaping tablespoon bread crumb mixture.
    5. Return to oven and bake an additional 25 minutes.

    Nutrition facts


    290 Calories per serving
    1/2 squash

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 25mg
    • Sodium: 830mg
    • Total Carbohydrates: 49g
    • Protein: 11g

    Daily Values

    Vitamin A 25%
    Vitamin C 50%
    Iron 15%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Fall 2012.