Softly baked butternut squash boats with delicious shredded chicken, red pepper and crumbled feta on top. These ingredients are a combination of tastes and textures that are a match made in heaven and provide a symphony of flavours with each mouthful. A healthy recipe that is super simple to whip up in no time and have you feeling fuller for longer without piling on any extra calories. This recipe is also gluten-free and done in just an hour! It can be enjoyed on its own or with a bit of Buffalo Sauce for that extra kick of flavour.
Start by pre-heating the oven to 180C and line a baking sheet with parchment paper to set aside. Prepare squash: Remove ends and cut into two halves. Scoop seeds and stringy insides out using a large spoon. Then place squash cut-side down on the baking sheet and bake for 30-40 minutes until tender (time depends on the size of the squash). Once baked, allow to cool down before scooping the squash flesh into a large bowl. Reserve the squash shells. At the same time cook chicken.
Place a skillet over medium-high heat and add 1 teaspoon oil of choice to evenly coat the pan. Add chicken and 120ml of water, then allow water to simmer, then reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Once ready, move chicken to a cutting board to cool slightly before shredding with two forks.
In a large bowl, place the squash shreds, shredded chicken, celery, onions and bell pepper along with buffalo sauce. Mix thoroughly by tossing ingredients together. Spoon the chicken-squash mixture into the squash shells and bake at 180C for 10-25 minutes. Serve hot with crumbled feta on top if desired!
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.