Chinese chicken in acorn squash

Total Time
35 min
16 min
19 min
Increase the fun factor of this delicious fusion of east and west by eating it with chopsticks—they are a perfect for grabbing chunks of chicken and vegetables. If you don’t have toasted sesame seeds on hand, you can toast them in the dry skillet before cooking the vegetables. Simply cook over low heat, shaking the skillet frequently, until the seeds are toasted, about 3 minutes. Then spread the seeds on a small plate to cool. The size and weight of acorn squash can vary, so use the scales in the produce section of the supermarket to check the weight.


Roasted skinless boneless chicken breast

4 oz, reserved from chicken breast from Roast Chicken Breast with Potatoes and Asparagus

Uncooked acorn squash

1 medium, (1 1/2 pound) halved lengthwise and seeded


¼ cup(s)

Dark sesame oil

2 tsp, Asian

Uncooked broccoli

2 cup(s), small florets

Uncooked red onion(s)

1 medium, halved lengthwise, then sliced crosswise

Sweet red pepper(s)

½ medium, seeded and cut into 1/2-inch pieces

Black bean sauce

1½ Tbsp, bottled

Ginger root

1 tsp, fresh, peeled and grated

Salted toasted sesame seeds

1 tsp


  1. Cut the chicken from the bone (discard the bones). Cut the chicken into 1/4-inch chunks and set aside.
  2. Place the squash halves, cut-side down, in a microwavable dish with a lid. Add the water and cover. Microwave on High until the squash is tender when pierced with a knife, about 12 minutes. Set aside with the lid on to keep warm.
  3. Meanwhile, heat the oil in a nonstick skillet over high heat until a drop of water sizzles. Add broccoli, onion, and bell pepper; stir-fry until lightly browned and crisp-tender, about 4 minutes. Reduce the heat to low and add the black bean sauce, ginger, 3 tablespoons of cooking liquid from the squash, and the chicken. Cook, stirring frequently, until heated through, about 3 minutes.
  4. Place each of the squash halves, cut-side up, on a plate. Spoon the chicken mixture evenly into the squash halves. Sprinkle with the sesame seeds. Yields 1 squash half with generous 1 1/2 cups filling per serving.