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This meal prep Sonoma Chicken Stuffed Butternut Squash is healthy, satisfying, a BREEZE to make, and will make for some happy dinner table campers! This is one recipe from Week 2 of our Cook Once, Eat All Week series.
I hate to play favorites, but I think this recipe is my favorite for this week’s Cook Once, Eat All Week. I’m just such a sucker for Sonoma Chicken Salad …and then, we made it even better by stuffing it into a baked butternut squash and heating the whole thing through. I’ll understand if you want to skip out on the grapes or the nuts, but GOODNESS do they make this dish awesome. The grapes heat up wonderfully in the oven and make this dish one to crave.
Note that this meal prep-friendly dish does keep well as leftovers or even frozen!
ALSO note, if you’re not a big fan of squash, you can also easily make this by stuffing the chicken in a potato or sweet potato.
I hope you enjoy!
Cook Once, Eat All Week Meal Prep Series
If you’re new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!
Here are the other recipes in our COEAW: Week 2 meal prep series:
- Base Recipes of bulk-prepared shredded chicken, butternut squash, and roasted Brussels Sprouts: click HERE!
- Coming Soon: Curried Butternut Squash & Chicken Soup
- Coming Soon: Hoisin Chicken Bowls
Note: if you’ve enjoyed the Cook Once, Eat All Week series, we’ve created an entire book with 26 week’s worth of healthy meal prep recipes. You can click here to purchase your copy today!
Ingredients
For the Roasted Brussels Sprouts:
- 1 pound Brussels sprouts
- 1/2 tablespoon olive oil
- 1/4 teaspoon fine sea salt
For the Sonoma Chicken Stuffed Butternut Squash:
- 1 medium-sized butternut squash
- 2.5 cups grilled or shredded chicken thighs about 1.5-2 pounds
- 1 cup red grapes halved
- 1 cup walnut pieces
- 1/2 cup semi-homemade ranch dressing
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon pepper
- Chopped parsley for garnish
For the semi-homemade ranch dressing:
- 1/2 cup avocado oil mayo
- 1 tablespoon lemon juice about 1/2 lemon
- 1 teaspoon dried dill
Instructions
For the Butternut Squash and Brussels Sprouts:
- Preheat oven to 375 F.
- Cut the butternut squash in half and scoop out the seeds. Place squash on a rimmed baking sheet cut-side down and add 1/2 cup water to the pan. Bake for 60 minutes, until easily pierced with fork.
- Remove the stems from the Brussels sprouts and cut in half. Toss with 1/2 tablespoon olive oil and ¼ teaspoon sea salt. Spread out on a sheet pan and bake 30 minutes. You can do this at the same time as the butternut squash if there’s enough room in your oven.
For the Stuffed Butternut Squash:
- For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
- Combine shredded chicken, salt, pepper, brussels sprouts, grapes, walnut pieces, and 1/2 cup of ranch dressing in a bowl. Flip the cooked squash halves cut-side up on the rimmed baking sheet and fill with the chicken mixture.
- Baked stuffed squash halves at 375 F for 30 minutes. Garnish with parsley, then cut into quarters and serve!
Nutrition Information
Recipe Notes
- 2.5 cups shredded chicken thighs
- 2 cups roasted brussels sprouts
- 2 roasted squash halves
- Preheat oven to 375 F.
- For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
- Combine shredded chicken, salt, pepper, brussels sprouts, grapes, walnut pieces, and 1/2 cup of ranch dressing in a bowl. Flip the cooked squash halves cut-side up on the rimmed baking sheet and fill with the chicken mixture.
- Baked stuffed squash halves at for 30 minutes. Garnish with parsley, then cut into quarters and serve!
Phoebe says
This looks so yummy! The grapes sound like such a refreshing addition. Definitely adding this one to my list!
Cassy says
I hope you like it, Phoebe!
Kim says
I signed up for week two but it actually sends week 3. Is there any way I can get week 2?
Kim says
I think there’s a typo – it says it takes 90 hours to cook! Excited to try this though!
Brandi Schilhab says
LOL — yes, you’re right! Thank you for catching that, Kim! It’s fixed now. I hope you enjoy this one — it’s a recipe I really love!