Blood Orange olive oil ·
Citrus Oregano balsamic ·
Dairy Free ·
Potatoes Pastas and Grains ·
Vegetables ·
Apricot Chicken Stuffed Acorn Squash
Apricot Chicken Stuffed Acorn Squash
Submitted by Suzanne Herlihy
Potatoes, Pastas and Grains
Ingredients
- 1 large acorn squash
- ¾ pound ground chicken
- ½ cup of cooked freekeh (or rice, quinoa, farro etc)
- ½ cup chopped onion
- 3 garlic cloves, chopped
- 2 cups of chopped raw spinach
- 12 dried apricots, chopped in large chunks
- 2 teaspoons of oregano
- ¼ cup white wine
- 2 tablespoons Fustini’s Citrus Oregano balsamic
- 2 tablespoons Fustini’s Blood Orange olive oil
- salt and pepper to taste
Directions
- Bake squash until soft, cut in half, scoop out seeds and discard, scoop out the flesh and save.
- Sauté, ground chicken, onions, and garlic until done. Season with 2 teaspoons of oregano and salt and pepper to taste. Add apricots and spinach and wine and cook until spinach is wilted and apricots are soft. Add Citrus Oregano balsamic, Blood Orange olive oil, cooked Freekeh and reserved squash and mix well. Fill squash halves with the chicken mixture and enjoy!
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