Home » Recipes » Brown Rice Medley, Blueberry and Chicken Stuffed Squash
Print recipe Print Email recipe Email

Brown Rice Medley, Blueberry and Chicken Stuffed Squash Recipe

by
Brown Rice Medley, Blueberry and Chicken Stuffed Squash
click to rate
1 vote | 774 views
0 reviews | 0 comments
 

Ingredients

  • 1 medium squash, Red Hubbard or Acorn
  • 1/4 t salt
  • 1/2 t onion powder
  • 2 1/2 cups water
  • 1 chicken bouillon cube
  • 1 t butter
  • 2 T oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1-2 cups diced cooked chicken (Rotisserie Chicken)
  • 1/4 cup chicken broth
  • 1/2 t poultry seasoning
  • 1/2 cup dried blueberries
  • Wash squash, cut squash in half
  • Remove and discard loose fibers and seeds
  • Prick inside of each squash half with a fork
  • Sprinkle inside with salt and onion powder
  • Place squash in a 13 x 9- inch baking dish; add 1/2 inch water
  • Bake, uncovered at 350 for 45 minutes
  • In a large saucepan, bring 2 1/2 cups water and 1 bouillon cube to a boil
  • Add 1 t butter and 1 cup Brown Rice Medley
  • Bring back to a boil. Reduce heat and simmer covered for 35 minutes
  • Remove from stove, let rest covered 10 minutes
  • In a medium skillet heat oil over medium heat
  • Add shallot and garlic, saute for 3-5 minutes
  • Add chicken, chicken broth and poultry seasoning
  • Cook and stir for 5-7 minutes or until most of the liquid has evaporated
  • Remove from heat, stir into rice mixture
  • Stir in dried blueberries
  • Remove squash from oven
  • Fill inside of squash with rice mixture

Toolbox

Add the recipe to which day?
« Today - Apr 30 »
Today - Apr 30
May 1 - 7
May 8 - 14
May 15 - 21
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment

Advertisement