Both of us have heard so much rave about acorn squash lately, so we decided to try it tonight. The taste was a lot like a butternut squash but the texture was a little strange. Next time we want to see if it turns out differently by taking the slower (but possibly better) route of roasting it in the oven instead. The spices and taste of the squash was great and definitely worth trying again. With minimal preparation and ingredients, the chicken was simple and quick. If you have these spices in your kitchen then all you'll need is a lemon to whip up this tasty chicken.
- 1 acorn squash
- Cinnamon
- Nutmeg
- 2 tbsp light brown sugar
- Tsp of butter or zero-cal butter spray
- 2 boneless skinless chicken breasts
- Cooking spray, olive oil (or canola if it's all you have)
- 1 lemon
- Dried oregano
- Dried parsley
- Dried basil
- Salt
- Black pepper
Directions:
Cut acorn squash in half. Scoop out seeds and extra flesh. Place in a small dish and microwave for 10 minutes.
Meanwhile, lightly spray a skillet and turn to medium heat. Squeeze juice of the lemon into the skillet. Add a dash of oregano, parsley, and basil. Season with salt and pepper. Put the chicken breasts on the skillet and cook through on medium-high heat.
Remove acorn squash from the microwave. Spritz or spread butter over the flesh. Sprinkle cinnamon, nutmeg, and brown sugar over the two halves. Return to microwave for another 2 minutes.
Yield: 2 servings
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