Stuffed with a hearty acorn squash filling made with shredded chicken, rice, cranberries, and pecans for a crunch, this sweet and savory stuffed acorn squash delivers cozy, comforting flavor no matter the season.
15m
PREP TIME
55m
COOK TIME
212
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 2 medium acorn squash
- 1 package McCormick® Turkey Gravy Seasoning Mix
- 1 cup cold water
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 cup cooked cubed or shredded chicken or turkey
- 1 cup cooked rice
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 1/2 cup shredded Monterey Jack cheese or white cheddar
- McCormick® Parsley Flakes
INSTRUCTIONS
- 1 Preheat oven to 400°F. Cut squash in half from the stem to the bottom of the squash. Scoop out seeds. Place squash on baking pan, cut sides up. Brush lightly with oil.
- 2 Bake squash 45 minutes or until tender. Remove from oven, but do not remove squash from baking pan.
- 3 Meanwhile, whisk Gravy Mix and water in small bowl; set aside. Melt butter in large skillet on medium-high heat. Add onion; cook and stir 2 minutes or until tender. Stir in gravy mixture. Bring to boil. Reduce heat to low; simmer until slightly thickened, stirring occasionally. Add chicken, rice, cranberries and pecans; cook and stir just until well mixed and heated through.
- 4 Spoon rice and chicken mixture into center of roasted acorn squash halves. Sprinkle evenly with cheese.
-
5
Bake 5 to 10 minutes longer or until cheese is melted. Sprinkle with parsley to serve.
Test Kitchen Tip:
• Substitute 1 cup stuffing cubes for the rice in the recipe. Prepare according to instructions.
• No chicken? Replace the cooked chicken with an additional 1/2 cup rice.
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