Chipotle Chicken & Quinoa Stuffed Acorn Squash

This quinoa stuffed acorn squash is the perfect dinner! It's got shredded chicken, kale and high-protein quinoa!

Course Main Course
Cuisine American, Mexican
Keyword acorn squash, chicken, chipotle
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 servings
Calories 439 kcal



  1. Preheat the oven to 400 degrees F.
  2. Rub 1 teaspoon of coconut oil onto each half of the squash. Sprinkle with 1 tablespoon of coconut sugar. Bake until the acorn squash, flesh side up, until tender, about 30 - 40 minutes.
  3. While the squash is cooking, prepare the chicken and quinoa. If you're not using leftover chicken, either grill or pan-sear the chicken as you would normally. For the quinoa, add the quinoa and water to a saucepan and bring to a boil. Cover and reduce to a simmer for 10 - 15 minutes. Remove from the heat, and keep covered for 5 minutes. Fluff with a fork and set aside.
  4. Heat the olive oil in a skillet over medium heat. Add the kale and cook until it's started to wilt, add the chicken and quinoa and toss to combine. Season with spices and remove from the heat.
  5. Remove the squash from the oven, and let cool for a few minutes. Transfer to two plates and stuff with half the chicken-quinoa mixture.
  6. Serve immediately.
Nutrition Facts
Chipotle Chicken & Quinoa Stuffed Acorn Squash
Amount Per Serving
Calories 439 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 54mg18%
Sodium 402mg17%
Potassium 1359mg39%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 8g9%
Protein 23g46%
Vitamin A 7730IU155%
Vitamin C 104.1mg126%
Calcium 190mg19%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.