Chicken Apple Gouda Stuffed Acorn Squash

Copy of Potato Leek Soup - GF , Vegan - Champagne for Breakfast


  • 2 acorn squashes
  • 1 pound of ground chicken
  • 1 1/2 cups of chopped mushrooms
  • 1 cup of chopped apple
  • 1/2 tablespoon of minced garlic
  • 2 teaspoons of onion powder
  • 2 teaspoons of rosemary
  • 1/2 teaspoon of sage
  • 1 cup of Gouda cheese, shredded
  • Olive oil as needed to prevent sticking to the pan
  • Salt and pepper


  1. Preheat the oven to 450F
  2. Cut the acorn squashes in half and  scoop out the seeds.
  3. Brush the flat part of the squash halves with olive oil and place them face down on a baking sheet. Bake for 20 minutes or until soft.
  4. While the squash is cooking, drizzle some olive oil in a large skillet and heat it on medium-high.
  5. Add  in the ground chicken and saute for about 10 minutes until cooked through. Add salt and pepper to taste.
  6. Stir in the chopped apple, mushrooms, garlic, onion powder, rosemary, and sage. Keep cooking until the mushrooms and apples have softened.
  7. Once the squash is cooked, scoop out enough of the insides to create a bowl. Stir in the scooped squash pieces with the chicken.
  8. Divide the contents of the skillet into the 4 squash halves. Cover the top of each with 1/4 cup of gouda and broil in the oven until the cheese melts and gets crispy.

Serving size is one half of a stuffed squash.

2 Comments Add yours

  1. Holli says:

    This sounds amazing!


  2. Teresa says:

    OMG! I just made this and it was delicious ! I loved that you cook everything together in just one pan, spoon it into your cooked squash and just top with Gouda. Definitely a new go-to when I want something healthy and quick.


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