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Chicken Stuffed Summer Squash

Posted on June 27, 2018October 7, 2020 by Lanie Fioretti

Luckily, we have good friends who have a great squash crop this year, and generously share it.  A few of the calabacita squash are large, so I made some incredible Chicken Stuffed Summer Squash, with the last ones.  Now, calabacita is a particular favorite summer squash for us, but yellow squash or zucchini both are good with this recipe.  Whenever, squash is large, you can still make delicious things with it.  Of course, there’s zucchini bread and stuffed squash  (great with any summer squash).  Then,  grilling slices of squash is always an option – grilled squash toast, or grilled summer squash salad.  When the seeds are large, remove them.  For more squash recipes, scroll to the bottom of the page, and type “squash” in the search box.  Then at the bottom of each page of results,  click on “older posts,” and you find pages of squash recipes.

Chicken Stuffed Summer Squash

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Chicken Stuffed Summer Squash

Ingredients

  • 2 large summer squash, halved lengthwise and seeded
  • 1/2 medium onion, diced and sautéed in 2 TBSP butter
  • 1-2 cups cubed cooked chicken
  • 1 cup stale bread cubes, soaked in milk or half and half, just to cover
  • 1 cup chopped fresh baby spinach
  • 1 cup chopped cooked mushrooms (optional)
  • 1/2 cup Special Sauce or sour cream
  • 1/2 cup ((or more) shredded cheddar
  • 1 1/2 tsp dried herbes de provence (or use some marjoram and thyme)
  • 1/2 tsp granulated garlic powder
  • Salt and pepper
  • 1 cup dry wine or broth
  • Extra Virgin Olive Oil

Instructions

  1. Place squash halves on a baking sheet, salt, then flip cut-side down. Let moisture from squash drain for about an hour. Flip right side up and blot dry. Sprinkle with pepper.
  2. Combine the rest of the ingredients, except wine and oil.
  3. Heat oven to 350°.
  4. Stuff squash generously.
  5. Pour wine in bottom of pan.
  6. Drizzle top of stuffing generously with oil.
  7. Cover and cook 35 min. Uncover and cook an additional 30-40 min.
  8. Let cool 15 minutes and serve.
  9. The squash will not be totally soft. If you want the squash soft, cook it in the oven for about 1/2 hour before you stuff it.
  10. Other additions and/or options: bacon, ham, sausage, cooked diced kale, mashed potatoes, cooked rice, or leave out the meat and make it strictly vegetarian.
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