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Sonoma Chicken Stuffed Butternut Squash
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Cassy

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!

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!

Nutrition

Calories: 831kcal | Carbohydrates: 45g | Protein: 38g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 987mg | Potassium: 1565mg | Fiber: 10g | Sugar: 15g | Vitamin A: 20881IU | Vitamin C: 139mg | Calcium: 199mg | Iron: 5mg