http://people.smu.edu/jowillia/stuffed_acorn_squash.htm
Squash is quickly becoming one of my favorite foods. In particular, acorn squash has a unique flavor that is a combination of sweet, nutty and peppery. In addition to anti-cancer phytonutrients, acorn squash is packed with vitamins (excellent source of vitamin A (in the form of beta-carotene), vitamin C, thiamin-vitamin B1, vitamin B6, vitamin B3, folate, pantothenic acid-vitamin B5, and potassium), and promote prostate health.
Ingredients:
2 medium acorn squash, cut in half, scoop-out the seeds and membrane with a spoon; 1/2 cup water; 1 lb Chicken breast, cut into 1 – inch cubes; 2 medium onions, chopped; 2 large stalks celery, sliced 1/4-inch (1 cup); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme leaves; 1 tablespoon freshly grated orange peel
Instructions:
Heat oven 375°F. Place squash, cut-side down, in baking pan; pour water in bottom of pan to 1/4 inch. Bake for 45 minutes or until fork tender. Flip the squash halves over after removing from the oven. OR – microwave the squash on high, covered, without the water for about 10 minutes, or until fork tender.
While the squash is cooking, stir-fry add all remaining ingredients except the orange peel. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (15 to 20 minutes).
Stir in the orange peel. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).
Fill each squash half with the mixture to serve.
Makes 2 servings.
Macronutrient Breakdown, per serving:
K/cal: 597
Protein: 76 g
Carbs: 56 g (9 fiber; 17 sugars)
Fat: 9 g (2.4s, 2.9m, 2p)
Omega-6: 1.58
Omega-3: 0.14
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