• Britt

Buffalo Chicken Acorn Squash Bowls


These squash bowls can get creative! Have you ever made a squash bowl before with either acorn squash, spaghetti squash or butternut squash? They are so fun and a favorite around here during the fall months. This acorn squash bowl is stuffed with a little twist on a buffalo chicken dip recipe that we love!


The acorn squash replaces much of the cream cheese, sour cream, and other filler ingredients that would normally used in a buffalo chicken dip and it is just as smooth and tasty! You can eat these bowls with veggies as "dippers" or nothing at all and just scoop up the yumminess with a spoon.



Make sure to test the spice level on the "stuffing" mix before the final bake and start light on the hot sauce. I made the mistake the first time we made this recipe by adding too much hot sauce, and it ended up being too spicy for the kiddos. However, we revisited this recipe a week later and 1 tablespoon in combination with the squash that our acorn squashes gave us ended up being the perfect level of spiciness for us!


Author: Britt from Stressless Lifestyle 

Prep Time 10 - 15 mins

Total Time 1 hour - 1 hr 15 mins depending on size of the squash

Servings for 2 - 4 people


Ingredients

  • 2 acorn squash

  • 1 tablespoon olive oil

  • 2 boiled, shredded chicken breasts

  • ¼ cup low fat sour cream

  • ¼ cup chopped onions

  • 2 garlic cloves, minced

  • 1 tablespoon Worcestershire sauce 

  • 2 tablespoons Frank’s Red Hot sauce

  • 1 cup grated cheddar jack cheese (set some aside for on top)

  • Chopped cilantro

Instructions

  1. Preheat oven to 375 F.  Line a baking sheet with parchment paper or aluminum foil.

  2. Slice the acorn squash in half lengthwise and scoop out the seeds. Rub a thin layer of olive oil over the inside of the squash.

  3. Place the squash cut side down on the prepared baking sheet and roast for 30 - 45 minutes or until tender (cooking time will depend on the size of the squash)

  4. While the squash is cooking, in a medium sized bowl combine the shredded chicken, sour cream, onions, garlic, hot sauce, Worcestershire sauce and most of the 1 cup cheddar jack cheese. Set aside some of the cheese for a topping later.

  5. Once the squash is finished baking, using a spoon, scrape the acorn squash and combine with the buffalo chicken mixture.

  6. Place the squash bowls facing up on a baking sheet and top with buffalo chicken mixture and sprinkle with some cheese. Bake for 20 - 25 minutes until the cheese is golden.

  7. Sprinkle chopped cilantro on top just before serving.


Notes


You can save the seeds from the squash and roast them for 15 minutes. Then scatter them over the squash bowls along with the cilantro before serving.


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