It is fall and nothing says fall like winter squash! This whole grain rice & chicken stuffed buttercup squash is a great way to step into fall. Clean, hearty and full of nutrition!
Whole Grain Rice & Chicken Stuffed Buttercup Squash
Gardens have flourished all season long and the winter squashes are starting to make their appearance! We have an amazing, easy stuffed buttercup squash recipe for you that is hearty, clean and packed full of protein. The recipe is easy and takes minimal preparation, making it great for last minute weeknight meals or even Sunday dinner!
This stuffed squash is a little sweet & savory, crunchy and creamy. Shelled sunflower seeds, cranberries, and whole grain rice are just a few of the yummy ingredients you will find.
Here is how to make it :
1 buttercup squash
6 oz cooked, chopped white meat chicken
1 cup whole grain rice, cooked
1 tablespoon sunflower seeds
1/4 cup almonds, chopped
1/4 cup dried cranberries
Salt & pepper
Cut the bottom off the buttercup squash, discard.
Remove seeds, membranes and discard. Cut in half.
Mix filling ingredients together in a bowl.
Place squash halves on cookie sheet, drizzle with Olive oil. Spoon filling into squash halves.
Bake on 350 for 45 minutes or until fork tender.