What's not to love about a recipe like that?
Clean Stuffed Acorn Squash
- 3 whole acorn squash
- 1lb ground chicken
- 1 cup cooked bulgar wheat
- 1/2 carton sliced mushrooms
- 1 cup chopped tomato
- 2 cloves garlic, diced
- 1 onion, chopped
Preheat oven to 375 degrees. Slice each squash in half and clean out the seeds and pulp. Place the halves face down in a pan in 1-2 inches of water. Cover the skins of the squash with tin foil. Bake in the oven for 40 minutes, or until the flesh is fork-tender.
While that's baking, start cooking your ground chicken on the stovetop until done. Drain grease, if there is any (the leaner the meat the better). Add in all your veggies and the bulgar wheat. Saute until everything is cooked through.
Once the squash is cooked through, let it cool a bit and then spoon the filling into the center of the squash and serve. Makes 6 servings.
I separated the stuffing into six different serving containers and wrapped the squash completely in tin foil in order to take it to work for lunches. I heat the filling and squash up separately and then scoop the filling inside the squash bowl at work. It looks like one heckuva meal and indeed it's pretty darn filling. When I plugged the numbers into the Sparkpeople nutrition counter I came back with just 259 calories and loads of nutrients, vitamins, protein and all-around good stuff!!!!
This meal was a perfect match for the lunch option on the Jamie Eason plan and perfect for this harvest season. I hope to make a Southwestern version with the rest of the squash that's coming out of my ears for next week. Check back for another taste-tested, Bounsee-approved stuffed squash recipe next week!