As the leaves change and the air gets crisper, it’s the perfect time to introduce a new twist on comfort food with our Chicken Alfredo Stuffed Acorn Squash. If you’re looking for a cozy meal that delicately merges the richness of a classic pasta dish with a seasonal vegetable, this recipe is for you! In about 5 minutes, you’ll learn how to create a scrumptious, autumn-inspired dish that’s sure to impress both family and friends.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 chicken breasts, cooked and shredded
- 1 cup Alfredo sauce (homemade or store-bought)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup parsley, chopped for garnish
- 1 tsp garlic, minced
- 1/2 tsp onion powder
- Pinch of nutmeg (optional)
Instructions:
- Preheat your oven to 400°F (205°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and the edges are starting to brown.
- In a large mixing bowl, combine the shredded chicken, Alfredo sauce, garlic, onion powder, and a pinch of nutmeg if desired. Mix until all the ingredients are well coated with the sauce.
- Once the acorn squash halves are done roasting, remove them from the oven. Fill each squash half with the chicken Alfredo mixture, ensuring it’s evenly distributed.
- Sprinkle the tops of the stuffed squashes with mozzarella and Parmesan cheeses.
- Return the stuffed squashes to the oven. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
There you have it – a dish that not only celebrates the season but is also packed with flavors that comfort the soul. Whether it’s a weeknight dinner or a special occasion, this Chicken Alfredo Stuffed Acorn Squash will leave everyone asking for seconds! Serve it alongside a simple green salad or some crusty bread for a complete meal. Bon Appetit!