Stuffed Butternut Squash

Nicolette Stramara

by | Updated: November 13th, 2018 | Read time: 2 minutes

Sometimes a supporting performer can outshine the main star. And when that happens, it’s time to give the side piece a front-and-center role. In this sweet and savory stuffed butternut squash recipe, your once-favorite side dish becomes your main course. Roasted squash is tossed with chicken, spinach and apples for a delightful all-in-one meal for which you’ll happily clear room on your plate.

Stuffed Butternut Squash with Chicken, Spinach and Apples |

Serves 6 (1 serving is about 1 cup of squash and chicken mixture)
Macros per serving: 353 calories | 19.3 g protein | 41.1 g carbs | 14.5 g fat | 17.6 g sugar | 6.5 g fiber


1 medium butternut squash (about 2½ lbs.)
1 lb. ground chicken
1 red bell pepper, seeded and diced
2 apples, cored and diced
2/3 cup dried cranberries
1/3 cup pumpkin seeds
1-1/2 cups spinach
2 Tbsp. olive oil, divided
1 tsp. dried oregano
1 tsp. dried parsley
3/4 tsp. salt
1/4 tsp. ground pepper


  1. Preheat oven to 425 degrees F.
  2. Cut squash in half lengthwise and scoop out seeds. Place halves on sheet pan with cut sides up and brush 1-2 tsp. of olive oil on each half. Roast for 50-60 minutes or until fork-tender.
  3. Meanwhile, heat large skill over medium-high heat.
  4. Add remaining olive oil to skillet with chicken, apples and bell pepper. Cook thoroughly until chicken in crumbly and no longer pink.
  5. Reduce temperature to low and add remaining ingredients. Cook for 15 minutes, stirring occasionally.
  6. When squash is done, remove from oven and let cool. Reduce oven temperature to 350 degrees F.
  7. Scoop out about 1/2 cup from each half, setting aside about 1 cup of roasted squash. (Leave about 1/2-inch border of squash around the sides and bottom of each half.)
  8. Stir squash into chicken mixture and spoon filling into squash halves and roast for an additional 15 minutes.

You butter-not stop there! The season is ripe with squash recipes – find a new go-to today!