Dinner

Moroccan Chicken Stuffed Acorn Squash is for Dinner.

Moroccan Chicken Stuffed Acorn Squash takes 15 minutes to prepare.

Moroccan Chicken Stuffed Acorn Squash takes 420 minutes to cook.

Moroccan Chicken Stuffed Acorn Squash makes 4 servings.

The ingredients for Moroccan Chicken Stuffed Acorn Squash are:

1?-1? pounds boneless chicken thighs (fresh or frozen)
2 medium sweet potatoes, cubed
2 small onions, diced
5 cloves garlic, minced
? cup dried cranberries
1? teaspoons cumin
1? teaspoons cinnamon
1? teaspoons ginger
1? teaspoons turmeric
1? teaspoons kosher salt
pinch of saffron
2 cups chicken broth (preferably low sodium)
2 medium acorn squash
1 teaspoon olive oil
juice from ? lemon
? cup cilantro, chopped
? cup capers, drained

Here is how you make Moroccan Chicken Stuffed Acorn Squash:

Combine chicken thighs, sweet potatoes, onions, garlic, cranberries, spices, salt, and saffron in a slow cooker. Pour chicken broth over everything. Set slow cooker to low and cook for 7 hours (or high for 5-6 hours).With one hour remaining (or when ready to serve), preheat oven to 400?F. Cut each acorn squash in half lengthwise. Scoop out the seeds and "guts." Rub or brush oil onto the flesh of each squash half. Place cut side down on a foil-lined baking sheet. Roast in the oven for 30-45 minutes, until the squash is easily pierced with a fork.Before serving, stir chicken mixture with a wooden spoon to shred the chicken. Stir in lemon juice. Divide chicken filling among the 4 warm squash halves. Top each squash half with 1 tablespoon of capers and 1 tablespoon of chopped cilantro.Serving Size: Makes 4 stuffed acorn squash halvesNumber of Servings: 4Recipe submitted by SparkPeople user CBUSMARIA.

The nutritional information for Moroccan Chicken Stuffed Acorn Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 449.1

• Total Fat: 9.7 g
• Cholesterol: 158.3 mg
• Sodium: 1,788.6 mg
• Total Carbs: 52.3 g
• Dietary Fiber: 7.4 g
• Protein: 41.4 g