Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 13,000+ healthy, delicious recipes

Chili Stuffed Butternut Squash by Daphne Oz

6
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
4
Difficulty
Easy
I love tucking into one of these stuffed butternut squash boats on cool fall and winter evenings! They pack a hearty bite with plenty of protein and fiber from beans and ground chicken, made saucy and delicious with fire-roasted tomatoes and chipotle in adobo. Try this recipe out for a different spin on your taco night!

Ingredients

Uncooked butternut squash

4 pound(s), two 2 lb squash, halved, seeds scooped and discarded

Uncooked quinoa

½ cup(s)

Olive oil

2 Tbsp

98% fat-free uncooked ground chicken breast

1 pound(s)

Chili powder

1 tsp

Ground cumin

1 tsp

Garlic powder

½ tsp

Onion powder

½ tsp

Table salt

½ tsp

Canned black beans

15 oz, rinsed and drained

Canned diced tomatoes

15 oz, fire-roasted

Canned chipotle peppers in adobo sauce

2 item(s), plus 4 tbsp of their liquid

Frozen corn

1 cup(s), thawed (or fresh corn sliced off the cob)

Cilantro

½ cup(s), chopped

Avocado

1 medium, chopped

Lime wedge

4 wedge(s)

Instructions

  1. Preheat oven to 400°F. Place butternut squash on a baking sheet lined with parchment paper, cut side down. Bake until flesh is fork tender and beginning to brown in places, about 55 to 60 minutes.
  2. While squash is roasting, prepare the quinoa according to package instructions. Remove from heat and set aside.
  3. Heat the oil in a large skillet over medium-high heat. Add the chicken, season with the spices and salt, and sauté for 5 minutes, using a wooden spoon to break the chicken up into bite-sized crumbles. Add the beans, tomatoes, and chipotle with their sauce, stir to combine, and bring to a simmer; cook until liquid reduces, 2 to 3 minutes. Use the wooden spoon to break apart any large chipotle pieces and distribute. Add the cooked quinoa and corn, stir to combine and cook just to reheat over medium-low. Set aside.
  4. When squash is done roasting, remove from oven. If you feel like it, you can scoop a bit of the squash out of the top part to create a well to fill with the chicken and bean mix. Or just scoop into the bowl of the squash and enjoy! This filling is also great with spaghetti squash for an even lighter take.
  5. Serve topped with cilantro and avocado (optional) and a fresh squeeze of lime.
  6. Serving size: 1 filled squash half

People Also Like

People Also Like