Spicy Chicken and Rice Stuffed Butternut Squash
I am so, so glad that K (the husband) introduced me to squash – particularly Butternut Squash! It’s been a great surprise to continue to enjoy the recipes we make with it, and it leaves me excited for the next one! I’m getting braver too, as I get more familiar with its flavor, and will add embellishments of my own. This recipe is definitely spicy, but it was tasty and filling, which made it a huge hit for us! It was also very, very easy, which is always nice, as most squash recipes I’ve tried are quite time consuming. Venture out and give this a try.
Ingredients
1 med. butternut squash
1 lb. chicken breast, chopped into small pieces
1 small onion, finely chopped
1 tsp. minced garlic
1 red pepper, chopped finely
2 Tbsp. tomato paste
3/4 cup Quinoa and Rice blend
1 1/2 cups chicken stock
2 tsp. paprika
2 tsp. cumin
1/4 tsp. cayenne pepper
salt and pepper
olive oil spray
coriander
Instructions
1
Preheat oven to 350 degrees.
2
Slice the butternut squash in half lengthways, and scoop out the seeds. Throw them away. Then, using a spoon, carve out some of the squash to make a hollow dip, which you’ll be filling with your chicken mixture.
3
Chop up the pieces of squash that you scooped away when hollowing it out.
4
Season the squash with salt and pepper, then spray with olive oil, generously, and place flesh side down on a baking sheet, and bake in the oven until the squash starts to feel slightly soft to the touch (around 30-45 minutes). Remove from the oven and set aside.
5
While the squash is cooking, spray a wok with olive oil, then add the chicken, and fry it until it’s a light brown, then set aside.
6
Add the onion and garlic, and fry until softened, then add the red pepper, chopped pieces of squash, and fry for a minute or so longer.
7
Add the rice, tomato space, spices, and salt and pepper, then mix. Add the chicken stock, then bring to a boil and reduce the heat, and simmer until stock has reduced and rice and quinoa are cooked. (If too dry, add more stock). Then add the chicken, and let simmer for 1-2 minutes.
8
Spoon the mixture into the squash halves, then put them back in the oven for 20 minutes.
9
Top with cheese and sour cream, if desired.
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