A delightful twist on stuffed squash, featuring a savory chicken filling with a hint of sweetness.
Preheat your oven to 400°F.
Preheating ensures even cooking from the start.
Cut the acorn squashes in half and scoop out the seeds.
Use a sturdy spoon to easily remove the seeds.
Place the squash halves in a microwave-safe dish with a bit of water and microwave on high for 5 minutes until slightly softened.
This step reduces the baking time significantly.
In a non-stick skillet, cook the ground chicken with diced red onion and chopped fennel bulb until the chicken is browned and cooked through.
Break up the chicken into small pieces for even cooking.
Add dried cranberries, ground cumin, ground coriander, salt, and pepper to the skillet and cook for another 5 minutes.
Stir well to evenly distribute the spices.
Mix in the yogurt and stir until combined, then remove from heat.
Adding yogurt off the heat prevents curdling.
Fill each squash half with the chicken mixture and place them in a baking dish.
Pack the filling gently to avoid spilling.
Bake in the preheated oven for 20 minutes.
Check halfway through to ensure even cooking.
Sprinkle grated cheddar cheese on top of each squash half and bake for an additional 10 minutes until the cheese is melted and bubbly.
For a golden crust, broil for the last 2 minutes.
Serve the stuffed squash warm and enjoy!
Garnish with fresh herbs for a pop of color.
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