Gluten Free Stuffed Thyme-Curry Acorn Squash Recipe

               
Looking for a healthy flavor-packed recipe to spice up your next date night? You and your partner’s taste buds are in for a treat with this nutritious entrée for two. Tender herbed acorn squash is filled with a hearty mixture of shredded chicken, sweet and savory sweet potatoes and zesty brown rice for a delicious medley of flavors.
Bread icon
Ingredients
Recipe yields 2 servings
Acorn Squash
1 medium acorn squash
2 tsp extra virgin olive oil
1/2 Tbsp curry powder
2 tsp dried thyme
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cracked black pepper
Sweet Potato
1 large sweet potato, washed and cut into 1/2-inch cubes
1/2 Tbsp extra virgin olive oil
1/2 Tbsp maple syrup
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp cracked black pepper
1/4 tsp Kosher salt
Chicken
1 (6 oz) boneless, skinless chicken breast
1/2 Tbsp extra virgin olive oil
1 tsp zest lemon
1/2 Tbsp fresh lemon juice
1 tsp curry powder
1/2 tsp dried thyme
1/4 tsp dried ginger
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp Kosher salt
1/8 tsp garlic powder
1/8 tsp onion powder
Brown Rice
1/2 cup cooked brown rice
1/2 Tbsp lemon zest
1/2 Tbsp fresh lemon juice
1/2 Tbsp fresh thyme leaves
1 tsp cracked black pepper
Play icon
Directions
Acorn Squash
Step 1

Line a large rimmed baking sheet with parchment paper. Cut the acorn squash in half lengthwise. With a spoon, scoop out the seeds and discard. Place the squash halves cut side up on the prepared baking sheet. Add 1 teaspoon olive oil to each half; using a silicone brush or your fingers, spread the oil on the inside and along the cut edge of the squash.

Step 2

In a bowl, combine all of the spices and mix until well combined. Season the squash, lightly rubbing the seasoning into the flesh. Allow to marinate for at least 15 minutes.

Sweet Potato
Step 1

While the acorn squash marinates, set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 400°F. Line 2 small rimmed baking sheets with parchment paper; set aside.

Step 2

In a small mixing bowl, add all of the ingredients except the sweet potato. Mix until well combined. Add the chopped sweet potato and toss to coat. Transfer to one of the prepared baking sheets.

Step 3

Bake the acorn squash and sweet potato at the same time with the acorn squash on the upper rack and the sweet potato on the lower rack. Bake for 40 to 45 minutes, until fork tender.

Chicken
Step 1

While the acorn squash and sweet potato are baking, prepare the chicken. In a small mixing bowl, add all of the ingredients except the chicken; mix until well combined. Add the chicken and marinate.

Step 2

During the last 15 minutes of baking time for the squash and sweet potato, place the chicken on the other prepared baking sheet and cook on the lower rack of the oven with the sweet potato, until the internal temperature reaches 165°F.

Step 3

Remove the squash, sweet potatoes and chicken from the oven and allow to cool slightly.

Brown Rice
Step 1

In a medium mixing bowl, add all of the ingredients and mix until well combined.

Step 2

Using two forks, shred the chicken and add to the rice mixture. Add the sweet potatoes and mix to combine. Serve the mixture in the acorn squash halves.

Time: 60 minutes
Servings: 2
Calories: 354
Make this for: Heart Healthy
Play icon
Nutrition facts
Serving Size: 1/2 acorn squash, 1/4 cup brown rice, 3 oz chicken, 1/2 sweet potato
Per serving:
calories:354
total fat:8g
sat fat:1g
cholesterol:0mg
sodium:540mg
total carb:67g
fibers:11g
sugars:4g
proteins:6g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Stuffed Thyme-Curry Acorn Squash

Leave a Reply

Your email address will not be published. Required fields are marked *

Gluten Free Stuffed Thyme-Curry Acorn Squash Recipe

Ingredients
Recipe yields 2 servings
Acorn Squash
1 medium acorn squash
2 tsp extra virgin olive oil
1/2 Tbsp curry powder
2 tsp dried thyme
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cracked black pepper
Sweet Potato
1 large sweet potato, washed and cut into 1/2-inch cubes
1/2 Tbsp extra virgin olive oil
1/2 Tbsp maple syrup
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp cracked black pepper
1/4 tsp Kosher salt
Chicken
1 (6 oz) boneless, skinless chicken breast
1/2 Tbsp extra virgin olive oil
1 tsp zest lemon
1/2 Tbsp fresh lemon juice
1 tsp curry powder
1/2 tsp dried thyme
1/4 tsp dried ginger
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp Kosher salt
1/8 tsp garlic powder
1/8 tsp onion powder
Brown Rice
1/2 cup cooked brown rice
1/2 Tbsp lemon zest
1/2 Tbsp fresh lemon juice
1/2 Tbsp fresh thyme leaves
1 tsp cracked black pepper
Directions
Acorn Squash
Step 1

Line a large rimmed baking sheet with parchment paper. Cut the acorn squash in half lengthwise. With a spoon, scoop out the seeds and discard. Place the squash halves cut side up on the prepared baking sheet. Add 1 teaspoon olive oil to each half; using a silicone brush or your fingers, spread the oil on the inside and along the cut edge of the squash.

Step 2

In a bowl, combine all of the spices and mix until well combined. Season the squash, lightly rubbing the seasoning into the flesh. Allow to marinate for at least 15 minutes.

Sweet Potato
Step 1

While the acorn squash marinates, set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 400°F. Line 2 small rimmed baking sheets with parchment paper; set aside.

Step 2

In a small mixing bowl, add all of the ingredients except the sweet potato. Mix until well combined. Add the chopped sweet potato and toss to coat. Transfer to one of the prepared baking sheets.

Step 3

Bake the acorn squash and sweet potato at the same time with the acorn squash on the upper rack and the sweet potato on the lower rack. Bake for 40 to 45 minutes, until fork tender.

Chicken
Step 1

While the acorn squash and sweet potato are baking, prepare the chicken. In a small mixing bowl, add all of the ingredients except the chicken; mix until well combined. Add the chicken and marinate.

Step 2

During the last 15 minutes of baking time for the squash and sweet potato, place the chicken on the other prepared baking sheet and cook on the lower rack of the oven with the sweet potato, until the internal temperature reaches 165°F.

Step 3

Remove the squash, sweet potatoes and chicken from the oven and allow to cool slightly.

Brown Rice
Step 1

In a medium mixing bowl, add all of the ingredients and mix until well combined.

Step 2

Using two forks, shred the chicken and add to the rice mixture. Add the sweet potatoes and mix to combine. Serve the mixture in the acorn squash halves.

Share to Email