Chicken In Acorn Halves Food

SESAME CHICKEN IN ACORN SQUASH

Steps:

• Mix all marinade ingredients in a bowl.
• Put the chicken in the marinade and let sit overnight in the refrigerator, or at least 30 minutes.
• Preheat the oven to 350 degrees.
• Put the squash halves, cut-side down, in a baking pan.
• Add ½ inch water and bake until squash are tender, 30-40 minutes.
• About 15 minutes before the squash is done, combine flour and sesame seeds.
• Remove the chicken from the marinade and strain the marinade.
• Roll the chicken strips in the flour mixture.
• Melt the butter in a skillet and sauté the chicken for 4-5 minutes, until golden.
• Remove the chicken and set aside.
• Pour off excess butter and crumbs.
• Deglaze the skillet with ¼ Cup of the reserved marinade.
• Add the carrots, snow peas, and broccoli and cook just enough to heat the vegetables.
• Add the chicken strips and toss well.
• Serve the chicken and vegetables spilling over the squash halves.

CHICKEN ACORN SQUASH SOUP

Steps:

• Heat oven to 350.
• Cut squash in half and lay on baking sheet.
• Bake uncovered for 40 minute.
• Turn squash over, brush with melted butter, and sprinkle with brown sugar.
• Bake 5 minute longer.
• Set aside to cool.
• Season whole chicken breasts with salt and pepper. Let rest.
• Chop carrots, onion, and potatoes into small pieces.
• Cut chicken into bite-size pieces.
• In a Dutch oven, heat oil over medium heat.
• Cook vegetables, except squash, in oil until starting to soften.
• Add chicken and cook over medium heat until chicken is cooked through.
• Sprinkle with cumin and stir.
• Meanwhile, spoon cooled squash out of skin and mash in a bowl.
• Add chicken broth and squash to vegetables and chicken.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 20 minutes, stirring occasionally.

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

CHICKEN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400f degrees.
• Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
• Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
• Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
• Add the yogurt and stir thourgh, cook for another 2 minutes.
• Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
• Sprinkle cheese over tops and return to oven for a further 10 minutes.

BAKED CHICKEN AND ACORN SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.