Smokey Spicy Sweet Squash

Yesterday, I posted a recipe for a quick and simple meal my husband and I enjoyed on our anniversary. It’s always one of my favorite occurences when there are leftovers from a tasty meal. The smoked chicken breast we had picked up from Saylors & Co. was pretty big, so we had some of that left, plus we had one more acorn squash from our CSA share. I had a hankering for stuffed squash, but I didn’t have any eggs or bread for filling. So, another bout of fridge and cabinet-rummaging ensued, and I emerged with an apple, an onion and some lentil snack mix. Sounds strange? Sure. But it was sooo good!

Smokey Spicy Sweet Squash

Ingredients:

A Mishmash of Ingredients

A Mishmash of Ingredients

  • 1 c. chopped smoked chicken breast (Saylors & Co.)
  • 1/2 large apple (snack on the rest!) (from the farmer’s market behind my parent’s rental in Maine)
  • 1/2 onion (Heritage Farms CSA)
  • 1 acorn squash
  • 1/2 c. lentil snack mix (Cardamom & Curry)

Directions:

  1. Preheat oven to 375°.
  2. Cut squash in half, parallel with ridges.
  3. Scoop out seeds and save for roasting as a snack.
  4. Place squash cut side down on baking sheet and bake for about 45 minutes, or until tender.
    -or-
    Place cut side up in microwave safe dish  with 1-1.5″ water. Cover and microwave on high for about 10 minutes or until tender.
  5. Meanwhile, finely chop apple and onion. Combine with chicken and lentil snack mix.
  6. Remove squash from oven and flip cut side up (or transfer to baking sheet if done in microwave).
  7. Spoon chicken mixture into each half. Bake for 10-15 minutes, or until filling is hot.

    Mmmm.

    Mmmm. And with spiced, toasted seeds for snacking!

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One response to “Smokey Spicy Sweet Squash

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