This quick, easy, and super tasty stuffed squash recipe is my answer to fast food! With just 6 ingredients, it’s super easy to throw together. And it only takes about 30 minutes from start to table.
Stuffed Squash with Ground Chicken, Kale, and Quinoa
I know I am not alone when I admit that sometimes making dinner is the last thing I feel like doing. And the temptation to just get delivery is real.
That’s where this yummy dish comes in. It is so simple to make! And it’s hearty enough to satisfy even the hungriest family member while also dishing up a big serving of healthy vegetables and lean protein.
Some Tips for Making This Recipe:
- Tips on Cutting Your Squash: If you’re having a head time cutting your squash, you can microwave it for 30 seconds or so to make them easier.
- Shorten the Prep Time: To make it even simpler for myself, I often use the pre-cut onions and carrots from Trader Joe’s or Whole Foods.
- How to Easily Swap Ingredients: This recipe is very versatile. You can use ground turkey instead of chicken and spinach instead of kale. You could also swap out the quinoa for rice, if desired.
- Make-Ahead and Store: You can make both the squash and the filling ahead of time. Store in the refrigerator in airtight containers. When ready to eat, just stuff the squash and heat to the desired temperature. You can also store any leftovers in an air-tight container in the refrigerator for a day or two.
If you make this stuffed squash recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!
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Stuffed Squash with Chicken and Quinoa
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This super tasty, hearty stuffed squash with ground chicken, quinoa, and kale is so easy to make! It’s perfect for busy weekdays. Or really, any day!
Ingredients
- 4 acorn squash, halved and seeds removed (you can microwave the squash for 30 seconds or so to make them easier to cut)
- 1 pound ground chicken or turkey
- 2 cups cooked quinoa (I use the organic, ready-to-use frozen packets from Trader Joe’s. You can also make from scratch)
- 1/2 chopped onion
- 1 tablespoon olive oil
- 1/2 cup chopped kale (or spinach)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Drizzle the cut side of the squash with a bit of olive oil and season with salt and pepper, to taste.
- Put the squash cut side down on a sheet pan and bake until the squash is slightly soft to the touch, about 30 minutes.
- While the squash is cooking, heat the oil in a large skillet and sauté the onions (and carrots, if using) over medium-high heat until the vegetables start to soften, about 5-7 minutes.
- Then add the ground meat and sauté until cooked through and slightly browned.
- Remove the pan from the heat and mix in the chopped kale and quinoa. Mix until blended and adjust the seasoning.
- When the squash is done and cool enough to handle, add the meat mixture. Serve while warm.
Notes
- Make it Even Easier: To make it even simpler for myself, I often use the pre-cut onions and carrots from Trader Joe’s or Whole Foods.
- Make-Ahead and Store: You can make both the squash and the filling ahead of time. Store in the refrigerator in airtight containers. When ready to eat, just stuff the squash and heat to the desired temperature. You can also store any leftovers in an air-tight container in the refrigerator for a day or two.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Bake
- Cuisine: American