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Butternut squash bowl with chicken and rice.
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Stuffed Butternut Squash with Chicken and Rice

Stuffed butternut squash recipe with chicken and rice for a cozy fall dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: dinner
Cuisine: American
Keyword: Butternut Squash, chicken, rice
Servings: 6
Calories: 230kcal

Ingredients

  • 1 butternut squash, halved and seeded
  • 2 TBS olive oil
  • 1 ½ cups cooked chicken
  • 1 cup cooked rice
  • ½ cup onions
  • ½ cup red bell pepper
  • 1 ½ tsp. Italian seasoning
  • ½ cup shredded mozzarella cheese
  • 2 TBS fresh parsley (garnish)
  • salt and pepper to taste

Instructions

  • Preheat oven to 400℉. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down in a baking dish and roast for 35-40 minutes or until fork-tender.
  • While the squash roasts, in a large skilled sauté onions and bell pepper. Mix together cooked chicken and cooked rice.
  • Add Italian seasoning and a bit of salt and pepper. Stir over medium heat until everything is warmed through and combined.
  • Once squash is tender, flip halves upright. Use a fork to lightly mash the sides of the squash and make room in the center for the filling. Spoon the chicken and rice mixture evenly into each squash half.
  • Sprinkle with shredded mozzarella cheese and return to oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly. Remove from oven and garnish with chopped parsley.
    Butternut squash bowl with chicken and rice.

Notes

*Nutritional information provided is an estimate and will very based off of brands of ingredients used and cooking methods. 

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 92mg | Potassium: 605mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13887IU | Vitamin C: 45mg | Calcium: 139mg | Iron: 2mg