Name: Stuffed Squash with Chicken and Quinoa
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 4 acorn squash, halved and seeds removed (you can microwave the squash for 30 seconds or so to make them easier to cut); 1 pound ground chicken or turkey; 2 cups cooked quinoa (I use the organic, ready-to-use frozen packets from Trader Joe’s. You can also make from scratch); 1/2 chopped onion; 2 small chopped carrots (optional); 1 tablespoon olive oil; 1/2 cup chopped kale (or spinach); Salt and pepper, to taste

This quick, easy, and super tasty ground chicken stuffed squash recipe is my answer to fast food! With just 6 ingredients, it’s super easy to throw together. And it only takes about 30 minutes from start to table.

Stuffed Squash with Ground Chicken, Kale, and Quinoa

I know I am not alone when I admit that sometimes making dinner is the last thing I feel like doing. And the temptation to just get delivery is real.

That’s where this yummy dish comes in. It is so simple to make! And it’s hearty enough to satisfy even the hungriest family member while also dishing up a big serving of healthy vegetables and lean protein.

Stuffed Acorn Squash with Quinoa Ingredients

Here’s all you’ll need to make this ground chicken stuffed acorn squash.

ACORN SQUASH
GROUND CHICKEN: you can also use ground turkey
QUINOA: Make from scratch or I often use the frozen packets
ONION
KALE: you can also use spinach
CARROTS (Optional)
OLIVE OIL
SALT & PEPPER

Step-by-Step Recipe Instructions:

This recipe is super simple to make. Here’s how you do it.

PREHEAT OVEN: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
COOK SQUASH: Drizzle the cut side of the squash with olive oil and season with salt and pepper, to taste. Place the squash cut side down on a sheet pan and bake until they are slightly soft to the touch, about 30 minutes.
COOK VEGETABLES: While the squash is cooking, heat the oil in a large skillet and sauté the onions (and carrots, if using) over medium-high heat until the vegetables soften, about 5-7 minutes.
BROWN MEAT: Then add the ground meat and sauté until cooked through and slightly browned.
MIX FILLING: Remove the pan from the heat and mix in the chopped kale and quinoa. Mix until blended and adjust the seasoning.
STUFF SQUASH: Add the meat mixture when the squash is done and cool enough to handle. Serve while warm.

Some Tips for Making This Recipe:

Tips on Cutting Your Squash: If you’re having trouble cutting your squash, microwave it for 30 seconds or so to make it easier.
Shorten the Prep Time: I often use pre-cut onions and carrots from Trader Joe’s or Whole Foods to simplify it.
How to Easily Swap Ingredients: This recipe is very versatile. You can use ground turkey instead of chicken and spinach instead of kale. You could also swap out the quinoa for rice, if desired.
Make-Ahead and Store: You can make both the squash and the filling ahead of time and store them in the refrigerator in airtight containers. When ready to eat, stuff the squash and heat to the desired temperature. You can also store any leftovers in an airtight container in the refrigerator for a day or two.

Love This Recipe? Try These Too!

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Easy Baked Apples with Oatmeal and Nuts
Yummiest Fall Salad with Roasted Butternut Squash
10-Minute Chicken and Quinoa Salad
Pumpkin Cinnamon Rolls with Cream Cheese Frosting