This Chicken Stuffed Acorn Squash has all of the flavors of fall in one dish. Cranberries, Pecans, Apple, and Squash combine together to form this delicious, tasty paleo meal!
When I grow up, I want to be a cat.
Okay, that may be a little unrealistic. But when you think about it, house cats have it made! They basically just eat, play and sleep all day, and get loved and petted. They don’t have to worry about working, or paying bills, or doing chores. Not that I don’t love my life, but sometimes I just think it would be nice to be a cat. Especially for the sleeping part..
My fiance and I decided to visit the animal shelter we got our Wallowitz from this past weekend, Central Texas SPCA, and bring them a few of the items on their wishlist. We came bearing paper towels, trash bags, laundry detergent, kitty toys, and a couple of cat beds. And of course, while we were there, we visited with the cats. It’s hard not to want to take them all home!
I love this shelter because you can really tell that they care about their animals. They make sure that the cat or dog is going home with a loving family. The animals aren’t just in tiny cages, they actually have room to play, along with some cat trees and shelves for them to climb on.
We are not thinking about getting another cat just yet, but it is tempting.
I made this recipe this past weekend for dinner. I had an idea, and basically just threw a bunch of ingredients together thinking (or hoping) that it would turn out tasting good. I love when I’m right! This one has a lot of flavor, it kind of tastes like a Thanksgiving dinner. This one took a bit of time to make, but it was worth it!
- 1 large acorn squash cut in half and seeded
- 1/2 lb ground chicken
- 4 slices bacon cut into lardons
- 2 Tbsp coconut oil or olive oil, divided
- 1/2 medium onion diced
- 1 apple cored and diced
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- 1 cup almond flour
- 1/2 cup Chicken broth
Preheat oven to 350 degrees.
Cut the acorn squash in half and remove the seeds. Rub inside each half with 1 Tbsp oil, season with salt and pepper, and place on an oiled baking sheet, cut side down. Roast for about 30 minutes, until it is tender. Remove from the oven.
Heat 1 Tbsp of oil in a large skillet over medium high heat, and add the chicken. Cook until it is done and there is no pink. Remove chicken and set aside.
Fry the sliced bacon until done. Remove with a slotted spoon and set aside to drain.
Add the diced onion to the skillet with the bacon grease and cook for about 2 minutes, until it is translucent.
Add the diced apple, cooking until tender.
Stir in sage and thyme. Then add the cranberries, pecans, bacon, chicken broth, ground chicken, salt, and almond flour. Stir ingredients together until well combined, then remove from heat.
Turn the squash cut side up, and fill the center cavity of each with the chicken mixture. Place in the oven and bake for about 20 minutes, or until the stuffing is a golden-brown.
Remove from the oven. Let it cool, then serve and enjoy!