Chicken Parmesan Stuffed Acorn Squash
These chicken Parmesan stuffed acorn squash are filled with tender chicken, marinara, spinach, and melty cheese, then baked until hot and bubbly with a golden topping. It’s a cozy, high-protein fall dinner with all the flavors of chicken parmesan in a fun roasted squash bowl.
Servings 4 servings
Calories 471kcal
Ingredients
- 2 medium acorn squash
- 1 pound boneless, skinless chicken breast or tenders, diced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 cups packed baby spinach
- 1½ cups marinara sauce
- 1 cup shredded mozzarella cheese
Crispy Panko Topping
- ⅓ cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Optional for serving: fresh basil, parsley, or red pepper flakes.
Instructions
- Preheat oven to 400°F.
- Carefully cut the acorn squash in half and scoop out the seeds. Brush the cut sides lightly with olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
- Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, or until the flesh is very tender when pierced with a fork.
- While the squash roasts, cut the chicken into small bite-size pieces, about ½–¾ inch.
- Heat a skillet over medium heat with a small drizzle of olive oil. Add the chicken and season with Italian seasoning, garlic powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the spinach and cook for 1–2 minutes, just until wilted.
- Stir in the marinara and simmer for another 2–3 minutes.
- In a small bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, and a small drizzle of olive oil.
- Flip the roasted squash halves cut-side up. Scoop out about ½ cup of flesh from each half, leaving a border around the edges so the squash holds its shape. Stir the scooped squash into the chicken and marinara mixture.
- Divide the chicken mixture evenly among the squash halves. Top with shredded mozzarella, then sprinkle with the panko mixture.
- Return to the oven for 8–10 minutes, until the cheese is melted and the filling is hot. Broil for 1–2 minutes, watching closely, until the top is golden.
- Garnish with fresh basil or parsley and additional Parmesan, if desired. Serve warm.
Nutrition
Calories: 471kcal | Carbohydrates: 35g | Protein: 39g | Fat: 19.6g | Sodium: 1000mg | Fiber: 4.2g | Sugar: 3.6g