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Apricot Chicken Stuffed Acorn Squash

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Apricot Chicken Stuffed Acorn Squash


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Apricot Chicken Stuffed Acorn Squash

Submitted by Suzanne Herlihy

Dairy Free


  • 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


Step 1. 

Bake squash until soft, cut in half, scoop out seeds and discard, scoop out the flesh and save.

Step 2. 

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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