Chicken Stuffed Acorn Squash

Ingredients

• 1/2 cup water
• 1 medium acorn squash, cut in half, seeds removed
• vegetable oil cooking spray
• 1/2 lb ground chicken, ground breast
• 1/4 cup red onion, chopped
• 1/4 cup fennel bulb, chopped
• 1/4 cup dried cranberries
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, fresh ground
• 1/2 cup plain fat-free yogurt
• 1/2 cup sharp cheddar cheese, grated

Directions

1. 1

   Preheat oven to 400f degrees.

2. 2

   Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.

3. 3

   Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.

4. 4

   Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.

5. 5

   Add the yogurt and stir thourgh, cook for another 2 minutes.

6. 6

   Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.

7. 7

   Sprinkle cheese over tops and return to oven for a further 10 minutes.