Stuffed Squash and Chicken Recipe




Servings 2


2 small squashes

2  medium potatoes

2 large chicken breasts

1 stalk green onion

2 tsps salt

2 tsps sugar

1.5 tbs powdered gravy mix

Preheat the oven to 300 degrees and bake the squashes for 8 minutes. Transfer them to a boiling pot and cook them for an additional 20 minutes along with the potatoes. Let them cool down and cut the squashes in half. Remove the seeds.

Wrap the chicken breasts in tin foil and cook in the oven for 20 minutes at 350 degrees or until cooked. Drain the juices from the chicken breasts into a small pan on medium high heat and add powdered gravy mixture. Keep mixing until the gravy is thick. Remove from the stove and let cool.

For the filling, mash the potatoes and mix in salt, sugar, green onions and some diced chicken breast meat. Spoon the mixture into the hollowed out squash halves and bake in the oven at 350 degrees for 5 minutes or until the tops are golden and crispy.

Arrange each plate with 2 squashes and sliced chicken breast meat with gravy drizzled on top. This recipe can be served with a salad.