What to do with leftover chicken? I have a whole chicken, almost weekly, that is leftover from making bone broth! I love bone broth, but the way I use the meat needs to enhance flavor and avoid dryness by prolonged cooking time since it has just cooked 15 hours. Stuffed Acorn Squash is the perfect meal for this or any leftover chicken for that matter. My first bite of this dish really took me to Thanksgiving Day! My thoughts instantly went to the savory foods and now this is my new favorite comfort food.
2 acorn squash
2 cups chopped/shredded chicken
2 cups soaked quinoa or soaked rice
1/2 cup raisins
3-4 sliced mushrooms
1 diced small onion
1/2 cup bone broth
2 garlic cloves, chopped
1 tsp paprika
salt & pepper to taste
Slice acorn squash in half. Scoop out seeds. Drizzle with olive oil and salt. Place squash in casserole dish cut side down. Cook at 400 degrees for 25 minutes or until tender.
I soak my grains 8 hours the night before. Cook rice or quinoa. Sautee mushrooms, onion, garlic in butter or coconut oil. Now, add your chopped chicken, grains, raisins and sauté items into a mixing bowl. Add salt, pepper, and half of the bone broth.
Once your squash is cooked and cool enough to touch, turn over and stuff with your delicious mixture. Pour remaining bone broth over the stuffed squash. There will be extra stuffing, just add the extras to each serving. Return to oven for 10-15 minutes, just long enough for everthing to be hot. Top off with grass-fed cheddar cheese. Serves 4
An added bonus to this meal is it’s gluten free and whole food. I did two acorn squash this past week and gave everyone a half. The boys loved it served this way. It was like having your own bowl of goodness.
Try it and let me know what you think! Sign up for our emails to get fresh updates from the farm.
Blessings to you,