Chicken Stuffed Acorn Squash

Total Time: 1 hr 7 mins Preparation Time: 15 mins Cook Time: 52 mins

Ingredients

• Servings: 2
• 1/2 cup water
• 1 medium acorn squash, cut in half, seeds removed
• vegetable oil cooking spray
• 1/2 lb ground chicken, ground breast
• 1/4 cup red onion, chopped
• 1/4 cup fennel bulb, chopped
• 1/4 cup dried cranberries
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, fresh ground
• 1/2 cup plain fat-free yogurt
• 1/2 cup sharp cheddar cheese, grated

Recipe

• 1 preheat oven to 400f degrees.
• 2 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.
• 3 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.
• 4 add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
• 5 add the yogurt and stir thourgh, cook for another 2 minutes.
• 6 fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
• 7 sprinkle cheese over tops and return to oven for a further 10 minutes.