Meal Prep Sonoma Chicken Stuffed Butternut Squash

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.

meal prep Sonoma Chicken Stuffed Butternut Squash in a white ceramic dish

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!

meal prep Sonoma Chicken Stuffed Butternut Squash in a white ceramic dish

meal prep Sonoma Chicken Stuffed Butternut Squash in a white ceramic dish

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:

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!

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Sonoma Chicken Stuffed Butternut Squash

 

  • Author: Cassy
  • Prep Time: 10 minutes
  • Cook Time: 90 hours
  • Total Time: 90 hours 10 minutes
  • Yield: 4

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:

  1. Preheat oven to 375 F.
  2. 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.
  3. 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:

  1. For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  2. 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. 
  3. Baked stuffed squash halves at 375 F for 30 minutes. Garnish with parsley, then cut into quarters and serve!

Notes

If following Cook Once, Eat All Week:

Use the following pre-cooked ingredients:

  • 2.5 cups shredded chicken thighs
  • 2 cups roasted brussels sprouts
  • 2 roasted squash halves

Instructions:

  1. Preheat oven to 375 F.
  2. For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  3. 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. 
  4. Baked stuffed squash halves at for 30 minutes. Garnish with parsley, then cut into quarters and serve!
   

3 Responses to “Meal Prep Sonoma Chicken Stuffed Butternut Squash”

  1. #
    1
    Phoebeposted January 9, 2018 at 11:40 am

    This looks so yummy! The grapes sound like such a refreshing addition. Definitely adding this one to my list!

    • #
      Cassyposted January 17, 2018 at 12:42 pm

      I hope you like it, Phoebe!

  2. #
    2
    Kimposted March 28, 2019 at 6:05 pm

    I signed up for week two but it actually sends week 3. Is there any way I can get week 2?

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