Butternut Squash Stuffed with Chicken and Melted Cheese: A Flavor-Packed, Low-Carb Delight

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, removing the seeds with a spoon. Drizzle the flesh with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

Cook the Chicken: While the squash is roasting, heat a skillet over medium heat with a tablespoon of olive oil. Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper. Cook the chicken for 6-8 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before shredding it into bite-sized pieces.

Stuff the Squash: Once the butternut squash is roasted, carefully scoop out some of the flesh to create a well in the center, leaving a small border around the edges. Be careful not to scoop too much and break the skin. Add the shredded chicken into the hollowed squash, dividing it evenly between the two halves.

Melt the Cheese: Top the stuffed squash with shredded mozzarella and Parmesan cheese, making sure the cheese covers the chicken completely. Return the stuffed squash to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Serve: Remove the squash from the oven and garnish with fresh parsley or basil for an extra pop of color and flavor. Serve the stuffed squash halves warm as a main dish.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.