Squash Stuffed Chicken Food

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds - brush with oil, salt, and pepper.
• Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
• Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
• Place flour, beaten egg, and breadcrumbs into three separate bowls.
• Coat each strip with flour, then egg, and then roll in bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
• Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
• Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
• Shred the inside of each squash, being careful not to poke through the skin.
• Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
• Return to the oven to bake for 10-15 minutes until the cheese has melted.
• Enjoy!

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
• Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
• While squash is roasting, cook the chicken.
• Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
• Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
• In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
• Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.

CHICKEN ENCHILADA-STUFFED SQUASH

Steps:

• Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
• Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

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.

SQUASH-STUFFED CHICKEN

Steps:

• In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and continue to cook for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese, salt and pepper. , Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Bake at 375° for 50-60 minutes or until chicken is done.

CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
• Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
• Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
• Stack the basil leaves and roll them up. Cut into slices and add to pan.
• Add crushed red pepper, and stir until the ingredients are fully incorporated.
• Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
• Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
• Enjoy!