Chicken and Wild Rice Stuffed Acorn Squash


Serves 6 (as a side)


  • 3 acorn squash (similar in size)

  • Olive oil, as needed

  • 3 slices bacon, roughly chopped

  • 1 large carrot, diced small

  • ⅓ cup leek bottoms, diced small

  • 1 small onion, diced

  • 4 gloves garlic, chopped

  • 1 pear, diced

  • ½ cup pine nuts

  • 1 cup cooked wild rice

  • 3 boneless skinless Smart Chicken thighs or 2 boneless skinless breasts, cooked and shredded or chopped

  • 3 tablespoons butter

  • 1 tablespoon chopped parsley

  • 1 tablespoon chopped chives, plus more for garnish

  • Salt and freshly cracked pepper, to taste


Preheat the oven to 400°F. Slice the ends of each squash just enough for each to rest flat. Cut the squash in half and scoop out the seeds. Brush each squash lightly with olive oil and season lightly with salt and pepper. Bake in the oven for 15 minutes.

Meanwhile, in a large sauté pan, sauté the bacon. Add the carrots, leeks, onions, and garlic and cook for about 5 minutes. Add the pear and pine nuts and cook for another 5 minutes. Add the wild rice and chicken. Mix in the parsley and chives and season with salt and pepper to taste. After removing the par-baked squash from the over, put a half tablespoon of butter in each squash half. Fill each squash half heaping with the stuffing and roast in the oven for 20 to 25 minutes or until the squash is fork tender. Garnish with chopped chives.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska