Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 acorn squash, halved and seeded | ||
| 1 ½ c. water, divided | ||
| 2 tbsp. Hy-Vee unsalted butter, divided | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 c. boneless skinless chicken breast, cubed | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ½ c. celery, chopped | ||
| ¾ c. yellow onion, chopped | ||
| ¼ c. orange bell pepper, seeded and chopped | ||
| ¼ c. fresh mushrooms, chopped | ||
| 1 ¼ c. Hy-Vee 33%-reduced-sodium chicken broth | ||
| 1 (6-oz.) box Hy-Vee long grain and wild rice | ||
| ½ c. Hy-Vee panko bread crumbs |
Things To Grab
- Jellyroll pan
- Large skillet
- Small bowl
Directions
- Preheat oven to 400 degrees. Place acorn squash halves cut-side-down on a jellyroll pan. Pour 1/2 cup water into pan and place in oven. Bake 30 minutes or until fork-tender.
- Meanwhile, heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add chicken, salt and black pepper. Brown chicken. Stir in celery, onion, bell pepper and mushrooms; sauté 5 minutes.
Stir in broth, 1 cup water, rice and rice seasoning packet. Let cook, stirring frequently until the liquid is absorbed, about 10 to 15 minutes.
- In a small bowl combine bread crumbs and 1 tablespoon butter. Fill each hot squash half with about 1/2 cup rice mixture. Top each with 1 heaping tablespoon bread crumb mixture.
- Return to oven and bake an additional 25 minutes.
Nutrition facts
Servings
290 Calories per serving
1/2 squash
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 830mg
- Total Carbohydrates: 49g
- Protein: 11g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Fall 2012.