Chicken and Rice Almondine Stuffed Acorn Squash
Equipment
- baking dish
- Medium pot with lid
- Basting brush
- Spoon for scooping
Ingredients
- 3 acorn squash halved
- ½ cup almonds natural sliced
- ¼ cup margarine divided
- 2 tbsp maple syrup
- 1 cup long grain rice
- 1 cup chicken broth
- ¼ cup raisins
- 2 tsp orange peel grated
- 2 chicken breasts cubed
- Pepper to taste
- Garlic powder to taste
Instructions
Bake the Squash:
- Preheat the oven to 350°F (175°C).
- Place the halved acorn squash cut-side down in a baking dish filled with 1 inch of water.
- Bake for 45 minutes or until the squash is tender.
- Remove the squash from the oven, brush the insides with 2 tablespoons of melted margarine mixed with maple syrup.
- Return to the oven and bake for an additional 5 minutes.
Prepare the Chicken:
- While the squash is baking, melt 2 tablespoons of margarine in a skillet over medium heat.
- Add the cubed chicken breasts and cook slowly until fully cooked, seasoning with pepper and garlic powder to taste.
Cook the Rice:
- In a medium pot, cook the long grain rice in the chicken broth according to package instructions.
- Once the rice is done, stir in the raisins, sliced almonds, grated orange peel, and cooked chicken.
Assemble the Dish:
- Scoop the chicken and rice mixture into the baked acorn squash halves, using the squash as bowls.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light, fruity white wine such as Riesling or a medium-bodied red wine like Pinot Noir. These wines will complement the sweetness of the maple syrup and raisins, as well as the savory flavors of the chicken and squash.Nutritional Information
Calories: 420 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 18 g | Fiber: 6 g | Sugar: 8 g
