Acorn Squash Bowl

Acorn Squash Bowl

6 Servings

Total time: 55 Minutes

Nutrition Facts


    • 3 acorn squash
    • ¾ lb. chicken breast cut into small chunks and seasoned (one pinch each of salt, pepper, chili powder, cayenne, garlic powder)
    • 4 cups of finely cut kale, washed and dried
    • 1 tb. finely chopped garlic (about 3 cloves)
    • ½ cup diced red pepper
    • ¼ cup diced yellow or white onion
    • 1 15-ounce can navy beans, rinsed and drained
    • ½ cup low sodium chicken or vegetable broth
    • 5 tb. olive oil
    • ¼ cup Parmesan cheese


    1. Wash squash and cut them in half from the top to the bottom. Scrape out the seeds.  Sprinkle the inside with a pinch of salt and pepper and brush them inside and out with 3 tbsp. of olive oil.
    2. Place the squash flesh side down on a foil lined sheet pan and bake for 30-35 minutes in a 375° F oven until tender and lightly caramelized around the edges.  Remove from oven, once cool turn your edible bowls over.
    3. Season chicken with a pinch of salt, pepper, chili powder, cayenne pepper, and garlic powder.
    4. Meanwhile, in a skillet, add 1 tablespoon of olive oil and heat on medium-high and sauté chicken until slightly brown slightly.  Set aside once chicken reaches an internal temperature of 165° F.
    5. Wipe our pan and add 1 tablespoon of olive oil, garlic, peppers and onions. Cook for 2-3 minutes then add the finely cut kale and toss and season with a pinch each of salt, pepper, chili powder, and cayenne pepper. Add rinsed and drained navy beans and broth.
    6. Cover and simmer for 5-10 minutes until kale reaches your desired tenderness.
    7. Fill acorn bowls with the chicken and kale filling, sprinkle with the Parmesan cheese and place under the broiler for a few minutes until slightly brown. Serve immediately.