Ingredients
Scale
Roasted Acorn Squash
- 3 Acorn squash, seeded and halved
- 2 Tbsp olive oil
- ½ tsp sea salt
Filling
- 3 cups cooked shredded chicken
- 1 cup red onion, chopped
- ½ cup grated romano cheese
- 1 Tbsp fresh rosemary, chopped
- 1 tsp dried oregano
- 1 tsp granulated garlic
- ½ tsp sea salt
- ½ cup broth/stock
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Cut the acorn squash in half lengthwise and scoop out the seeds and then brush them with olive oil and sprinkle with salt.
- Bake the squash for 25-30 minutes or until squash is tender.
- Add all of the filling ingredients to a large bowl and mix until combined.
- Scoop about ½ cup of filling in to each acorn squash and then bake for another 15-20 minutes or until cheese is melted and filling is hot. Serve immediately
Nutrition
- Serving Size: 4
Keywords: Chicken Romano, Chicken and Romano cheese, Chicken Romano and stuffed squash