Stuffed Acorn Squash
  • 1 Acorn Squash
  • 3 Tablespoons Olive Oil
  • 1 Onion, Diced
  • 2 Carrots, Diced
  • 2 Chicken Breasts OR Thighs; Skinless, Boneless
  • 2 Cloves Garlic, Minced
  • 1 Tablespoon Rosemary
  • 1 Tablespoon Fennel Seeds
  • 1 Tablespoon Oregano
  • 1 Tablespoon Garlic Powder
  • 1 Egg
  • Salt & Pepper to Taste
  1. Preheat the oven to 400 degrees.
  2. Begin with the acorn, cutting the top and end off of eat. Slice down the middle to create two bowls. Using a spoon, scrap the seeds out of the center and discard.
  3. Place the acorns on a cookie sheet (bowl side up), drizzle with about 1-1½ tablespoon olive oil on the top and in the center. Sprinkle with a good amount of salt and pepper.
  4. Bake the acorns for 20 minutes.
  5. While the squash cooks, heat the remaining olive oil in a deep pan on medium high heat. Add the onions with a little salt and pepper. Stir and cook for 5 minutes to soften the onions.
  6. Add the carrots to the mixture, stir and cook for additional 5 minutes. Add the garlic, diced chicken and all the seasoning to the mixture. Continue to cook on medium high for an additional 5 minutes or until chicken is cooked through.
  7. Remove the mixture from heat and add to a bowl. Add the egg to the mixture and stir together.
  8. Remove the acorns from the oven and scoop the chicken mixture into each bowl, pressing it down into the center.
  9. Bake the stuffed acorns at 400 degrees for an additional 20 minutes.
  10. Remove from the oven. Carefully using a spatula and tongs, move the stuffed acorn to your favorite plate, grab a fork and ENJOY!
This recipe is the perfect amount for two. Simply double the recipe to serve a crowd. You can also easily switch out chicken for leftover Turkey for the perfect day after Thanksgiving meal.
Recipe by Laugh Eat Learn at