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Chicken and Mushroom Risotto Stuffed Acorn Squash

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 50 mins
Servings: 6 servings
Calories: 502 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 medium rotisserie chicken skin and bones removed
  • 3 medium acorn squash halved lengthwise and seeds removed
  • 1 1/2 cups arborio rice
  • 16 oz baby bella mushrooms sliced
  • 5 cups chicken stock (I used 4 cups unsalted chicken stock and 1 cup chicken bone broth)
  • 1/2 cup water
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1 shallot diced
  • 1 tbsp ghee
  • 1/2 tbsp olive oil
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • 2 leaves fresh sage diced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Pre-heat oven to 375 degrees.  Spray cut side of acorn squash with olive oil and sprinkle with Flavor God seasoning.  Arrange squash halves on a baking sheet, cut side up, and bake for 45-50 minutes or until squash flesh is fork tender.
  2. Bring chicken stock and water to a simmer over medium heat in a pot.  Lower heat and keep at a simmer during cooking process.
  3. Melt 1/2 tbsp ghee over medium high heat in a quality sauté pan that fits well over your oven burner.  Add mushrooms and sauté until lightly browned, then sprinkle with some salt and sauté for another minute.  Set mushrooms aside in a bowl and cover with foil.
  4. In the same sauté pan, melt remaining ghee and olive oil over medium high heat.  Add shallot and sauté until tender. Add rice, stirring for 2-3 minutes until rice begins to turn golden.
  5. Add white wine, bring to a boil and then lower heat to a simmer.  Stir rice frequently until rice has absorbed the liquid.  Ladle approx. 1 cup of warm chicken stock into rice, stirring frequently until almost all of the liquid has been absorbed.  Continue process with remaining chicken stock (the process should take about 25 minutes).
  6. When about half of the final ladle of stock remains, remove from heat.  Stir in cheese, mushrooms, sage and chopped chicken, adding salt and pepper to taste.
  7. Cover the risotto and allow it to rest about 5 minutes, then spoon into roasted acorn squash before serving.  Garnish with fresh sage or parsley.

Nutrition Information

Calories 502kcal (25%) Carbohydrates 64g (21%) Protein 33g (66%) Fat 11g (17%) Cholesterol 67mg (22%) Sodium 345mg (14%) Fiber 4g (16%) Sugar 1g (2%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 502

% Daily Value*

Calories 502kcal 25%
Carbohydrates 64g 21%
Protein 33g 66%
Fat 11g 17%
Cholesterol 67mg 22%
Sodium 345mg 14%
Fiber 4g 16%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.