Green Chiles Chicken Squash Boats
This recipe for stuffed chicken and squash is a delicious and healthy way to enjoy a satisfying meal. The combination of lean ground chicken, hatch green chiles, and a mix of brown and wild rice creates a flavorful and protein-packed filling. The garlic paste and cumin add depth of flavor and a hint of heat. Topped with sliced cherry tomatoes and a sprinkle of mozzarella cheese, these stuffed squash boats are sure to be a hit with the whole family.
To prepare the dish, start by setting the oven to 405F. Slice the yellow squash in half and carve out the seeds, creating a boat-like shape. In a nonstick skillet, cook the ground chicken with the garlic paste and cumin until it is about 70% finished. Then add the green chiles and cooked rice, and continue cooking until the chicken is almost fully cooked. Place the squash halves on a baking sheet and fill them with the chicken and chile mixture. Top with cherry tomato halves and mozzarella cheese, and bake for 20 minutes. The result is a tender and flavorful squash that pairs perfectly with the savory filling. Garnish with fresh cilantro for a pop of color and a touch of freshness. This recipe is a great way to sneak in some extra veggies and add variety to your meal rotation.
This recipe is perfect for a quick and easy dinner option that is full of flavor and nutrition. The combination of ground chicken, hatch green chiles, and a mix of brown and wild rice creates a filling that is both protein-packed and flavorful. Topped with cherry tomatoes and a sprinkle of mozzarella cheese, these stuffed squash boats are a tasty and satisfying meal. They are also easy to customize by using different types of meat, grains, or vegetables, such as butternut squash or summer squash making them a versatile and adaptable option for any taste preference. Whether you’re cooking for a crowd or just looking for a healthy dinner for one, these stuffed yellow squash boats are sure to be a hit.
Ingredients for 6 yellow squash halves:
- 1 lb lean ground chicken
- 4oz hatch green chiles (mild, canned)
- 1 cup brown & wild rice mix
- 1 tbsp garlic paste
- 10 cherry tomatoes (sliced in half)
- 1/2 tbsp cumin
- 3 tbsp reduced fat mozzarella (optional)
- fresh cilantro (chopped)
Set oven to 405F.
Slice yellow squash in half and carve out part of the insides with the seeds.
Set a nonstick skillet on medium high heat. Add garlic paste and ground chicken, then cumin seasoning and cook until chicken is 70% finished. Chop the chicken with a wooden spatula so that it does not bind together.
Toss in green chiles and cooked rice. Mix together and cook until the chicken is 90% finished.
Place the squash halves on a baking sheet.
Fill the squash with the chicken and chile mixture.
Slice cherry tomatoes in half and place on top of the meat mixture.
Top with mozzarella cheese, about 1/2 tbsp for each boat half.
Bake for 20 minutes for cooked yet firm squash.
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Approximate macros for 1 of 6 squash halves:
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!