Cranberry Chicken Stuffed Squash

There are still some good looking Thanksgiving recipes floating around including this one! If you enjoy butternut squash then you will like this one for sure. However if you don't, then I don't suggest you try this one. Make sure to buy small squashes! I had way too much butternut squash in each of my meals that it was a bit overwhelming. Also, I didn't add parsnips to this recipe because I accidentally bought a turnip. Not the same thing. And it makes more sense to me now why the recipe calls for two large parsnips. Turnips are HUGE. Anyways, the recipe still turned out tasting great and I would definitely recommend making this if you are ever craving a good fall tasting meal.

Cranberry Chicken Stuffed Squash
Ingredients:

• 2 small butternut squash
• 1 tbsp coconut oil, plus more as needed
• 4 (boneless, skinless) chicken thighs
• 1 onion
• 2 cloves garlic
• 2 large parsnips
• 1 cup cranberries
• 1 tsp fine sea salt, or to taste
• ½ tsp black pepper
• Parsley leaves, for garnish (optional)

Directions:

1. Preheat the oven to 400º F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an inch of water and place the squash face down in the water. Cook in the preheated oven for 35 minutes, or until soft wen pricked with a fork.
2. While the squash cooks, melt the coconut oil in a skillet over medium heat. Cook the chicken thighs for 5-10 minutes on each side until browned and full-cooked. Remove from the pan and set aside to cool.
3. Finely chop the onion and parsnips, or alternatively shred in a food processor. Cook in the same skillet over medium heat, stirring occasionally to prevent sticking and burning, for 10-15 minutes until soft. Dice the garlic and add to the onions and parsnips. Cook, stirring occasionally, for 2-3 minutes. Remove to a medium mixing bowl, and stir in the salt and pepper. Shred the cooked chicken into the parsnip mixture.
4. Add more coconut oil to the skillet if necessary, then cook the cranberries until soft. Stir into the chicken stuffing.
5. Remove the squash from the oven and carefully take them out of the water, taking care not to splash any of the boiling water. Turn the squash right side up and fill the center with a mound of the stuffing.
6. Top with parsley leaves if desired and serve warm.

Orginal recipe found here