Meal Prep Sonoma Chicken Stuffed Butternut Squash

at a glance
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4 servings
5 from 1 vote

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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.

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!

Sonoma Chicken Stuffed Butternut Squash

By: Cassy
5 from 1 vote
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Servings: 4 servings
This meal prep Sonoma Chicken Stuffed Butternut Squash is healthy, satisfying, a BREEZE to make, and will make for some happy dinner table campers!

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

Nutrition Facts
Sonoma Chicken Stuffed Butternut Squash
Amount per Serving
Calories
831
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
35
g
Monounsaturated Fat
 
12
g
Cholesterol
 
94
mg
31
%
Sodium
 
987
mg
43
%
Potassium
 
1565
mg
45
%
Carbohydrates
 
45
g
15
%
Fiber
 
10
g
42
%
Sugar
 
15
g
17
%
Protein
 
38
g
76
%
Vitamin A
 
20881
IU
418
%
Vitamin C
 
139
mg
168
%
Calcium
 
199
mg
20
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe 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!
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Phoebe says

    Phoebe —  01/09/2018 At 11:40

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

    • Cassy says

      Cassy —  01/17/2018 At 12:42

      I hope you like it, Phoebe!

  2. Kim says

    Kim —  03/28/2019 At 18:05

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

  3. Kim says

    Kim —  09/10/2021 At 20:06

    I think there’s a typo – it says it takes 90 hours to cook! Excited to try this though!

    • Brandi Schilhab says

      Brandi Schilhab —  09/13/2021 At 08:21

      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!