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