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Chicken Romano Stuffed Squash

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven
  • Diet: Gluten Free



Roasted Acorn Squash

  • 3 Acorn squash, seeded and halved
  • 2 Tbsp olive oil
  • ½ tsp sea salt


  • 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


  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Cut the acorn squash in half lengthwise and scoop out the seeds and then brush them with olive oil and sprinkle with salt.
  3. Bake the squash for 25-30 minutes or until squash is tender.
  4. Add all of the filling ingredients to a large bowl and mix until combined.
  5. 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


  • Serving Size: 4

Keywords: Chicken Romano, Chicken and Romano cheese, Chicken Romano and stuffed squash