Stuffed Acorn Squash
Submitted by Sue Lowes on Oct 04, 2013

Baked Acorn squash stuffed with chicken and rice

Servings:
4

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
2 acorn squash
1 cup shredded chicken
1 cup cooked rice
1/4 cup mayonnaise
1 cup mixed frozen vegetables, thawed (peas, carrots & corn)
2 tablespoons grated parmesan cheese

Directions:
Preheat oven to 375 degrees. Carefully slice squash in half, scoop out seeds. Rub inside with vegetable oil. Place flesh side down on a baking sheet. Cook until tender, about 30 to 45 minutes. While squash is cooking, combine in a bowl all remaining ingredients, except cheese. Stir to combine and season with salt and pepper. When squash is tender remove from oven and fill with stuffing. Scatter cheese over the top. Return to oven and bake for 20 minutes or until stuffing is heated through.