LOW Carb: Stuffed Squash with Herbed Goat Cheese, Chicken & Spinach

I shouldn't have to tell you how wonderful this tastes....if you are tired of eating the same old foods, give some of my recipes a try for some low carb love for the appetite...

T.

Stuffed Squash with Herbed Goat Cheese, Chicken & Spinach

Ingredients:


2 cups reduced-sodium chicken broth
1 Head of Spinach
2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded
2 teaspoons olive or vegetable oil
1 pound boneless, skinless chicken breast, cut into small pieces
1/2 cup chopped onion
1 green bell pepper, seeded and diced
1 teaspoon dried sage
Salt and pepper, optional
5 tablespoons crumbled herbed goat cheese

Preheat oven to 425 degrees F.

Heat the chicken stock in a small saucepan over medium-high heat simmer for 8-9 minutes.

While the chicken is cooking, scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.

Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 2 minutes, add the spinach and simmer for one last minute enough to wilt the spinach. Add sage, salt and pepper, to taste.  Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

Spoon mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

This sounds very good. I have not tried acorn squash. I will give it a go. Love goat cheese and even though you use dried sage, I am growing fresh, so I will use that.  Thank you for your wonderful recipes Thomas. I enjoy cooking and my relatives are learning that low-carb is some very good eating!!!

Thank you this sounds great..Im definatly going to try it!!