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Chipotle Chicken Stuffed Acorn Squash: Gluten Free, Dairy Free, Soy Free

11:54 PM

I'm so glad that we decided to have themed weeks because we're getting a chance to really explore ingredients. Instead of oh, let's just make some random Fall dinners it's like, okay, what sorts of exciting, adventurous things can we do with squash? When we start going down that rabbit hole we realize that there are a ton of options—enough to have squash month, if we really wanted to.

This squash is the ultimate Autumn comfort food. It's warm-and-filling meets spicy-and-exciting, which makes it one of my personal favorites. We adapted this recipe from Half Baked Harvest.


2 acorn squash, halved and seeded
2 tbsp. butter alternative (we used Earth Balance Soy Free)
4 tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. boneless skinless chicken tenders or breast
1/4 cup olive oil
2 tbsp. lime juice
2 cloves garlic (cloves, not bulbs!), minced
3 whole canned chilies in adobo, minced (if you're feeling spicy, otherwise use fewer)
2 tbsp. fresh cilantro, chopped
1 tsp. dried oregano
1 tsp. cumin
2 tsp. chili powder
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup cooked brown rice or quinoa (we used pre-cooked rice; such a great time saver!)
1 cup fresh spinach
1 cup shredded cheese alternative (we used GO Veggie! Shredded Mozzarella)
cilantro, for garnish

preheat your oven to 425˚F

1. Bake Your Squash
Melt your butter, then brush it on the fleshy halves of your squash. Sprinkle them with the brown sugar, salt and pepper and place them on a roasting pan or baking sheet with sides. Bake them for 45–50 minutes or until the flesh is tender.

2. Prep Your Filling
While your squash is in the oven, heat up a tablespoon of olive oil in a sauce pan over medium-high heat. If you're using chicken breasts, butterfly them so they cook faster. Cook your chicken, then remove it from the pan. Add as small amount of oil, then drop your spinach into the same pan. Allow it to wilt a little bit, then remove it. Use two forks to shred the chicken.

3. Mix Your Filling
In a medium size bowl, combine the rest of your olive oil, spices, chipotle chilies, cilantro, and lime juice. Toss it together with your rice, shredded chicken and spinach.

4. Coat, Stuff and Bake
Once the squash is ready, remove it from the oven and brush the remaining liquid around the inside edges. Discard any excess. Fill each squash with your chicken mixture and top with your faux cheese. Bake for 10 minutes or until your cheese is melted and your acorn is crisp. Remove it from the oven and allow it to cool a bit (or you will scorch your mouth!). Top it with a bit of fresh cilantro and enjoy!

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