Chicken and Wild Rice-Stuffed Acorn Squash
Servings and Ingredients
|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
- 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.
- 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.
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.
- 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.
- Return to oven and bake an additional 25 minutes.
290 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 830mg
- Total Carbohydrates: 49g
- Protein: 11g
Vitamin A 25%
Vitamin C 50%
Hy-Vee Seasons Fall 2012.