Chili Stuffed Butternut Squash by Daphne Oz
Uncooked butternut squash
4 pound(s), two 2 lb squash, halved, seeds scooped and discarded
98% fat-free uncooked ground chicken breast
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 kernels
1 cup(s), thawed (or fresh corn sliced off the cob)
½ cup(s), chopped
1 medium, chopped
- 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.
- While squash is roasting, prepare the quinoa according to package instructions. Remove from heat and set aside.
- 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.
- 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.
- Serve topped with cilantro and avocado (optional) and a fresh squeeze of lime.
- Serving size: 1 filled squash half