This is another Maker’s Diet creation that I concocted with the vegetables we got this week from our CSA. This meal is a perfect way to end a workout, as it doesn’t take long to make and contains a bit of complex carbs and good protein.
I waited with baited breath as my husband took the first bite – and it turned out to be more than a success. He’s requesting that it get added to our cookbook!
Sweet Potato, Chicken and Swiss Chard Stuffed Acorn Squash
- 1 Acorn Squash
- 1 Small Sweet Potato (longer and skinnier works well here)
- 4-5 Leaves of Fresh Swiss Chard
- 1/2-3/4 Cup of Roasted, Shredded Chicken
- Handful of Roasted and Salted Pumpkin Seeds (or similar nut/seed)
- 1/2 Can Organic Tomato Sauce
- Goat Cheese to Shred and Coat the Top
- Oil for cooking (Olive, Coconut, Grapeseed)
Preheat oven to 425. Cut Acorn Squash down the middle, scoop out seeds, and place cut side down on a greased baking dish. Place in oven to bake for approx. 20-25 minutes.
While Squash is baking, chop the Sweet Potato into small squares. Rip up the leaves of the Swiss Chard into pieces, and place all in a pan to sauté with seasonings of your choice (I chose salt, pepper, garlic powder, and onion powder). Cook 20 minutes, or until the Sweet Potatoes begin to become tender.
Take Squash out of the oven and turn the temperature down to 375. Flip the Squash over and season with salt and pepper. Turning your attention back to the Sweet Potato mixture, take off the heat and add Tomato Sauce, Chicken, and Pumpkin Seeds. Combine until well-blended and stuff into the Acorn Squash.
Place everything into the oven, cooking for 10-15 minutes more, or until everything begins to look golden and toasty. Take out to sprinkle goat cheese over the mixture, and bake again until cheese melts.