Butternut Squash with Ground Chicken, Vegetables and Rice
Butternut Squash with Ground Chicken, Vegetables and Rice

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, butternut squash with ground chicken, vegetables and rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Butternut Squash with Ground Chicken, Vegetables and Rice. I got the idea for this dish many years ago when I saw stuffed acorn squash at a restaurant. You can use different kind of vegetables or squash if you prefer.

Butternut Squash with Ground Chicken, Vegetables and Rice is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Butternut Squash with Ground Chicken, Vegetables and Rice is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook butternut squash with ground chicken, vegetables and rice using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash with Ground Chicken, Vegetables and Rice:
  1. Take 1-2 butternut squash sliced lengthwise and seeded
  2. Take 1 Tbsp olive oil
  3. Take 1 green zucchini chopped
  4. Prepare 1 yellow zucchini chopped
  5. Make ready 1 red bell pepper chopped
  6. Take 1 small container mushrooms cleaned and chopped
  7. Take 1 pound ground chicken
  8. Take to taste Seasoned salt
  9. Prepare White or brown long grain rice

It is naturally gluten-free, and I call it a bake, rather than a casserole. This recipe's a fantastic way to use rotisserie or leftover cooked chicken and just different enough that the "same old" chicken won. Recipe is from The Well Plated Cookbook. Slice or chop the chicken breast.

Steps to make Butternut Squash with Ground Chicken, Vegetables and Rice:
  1. Bake prepared butternut squash on a pan lined with parchment paper at 350 degrees until tender (approximately 1 hour).
  2. In a saute pan with a lid, cook zucchini, red pepper and mushrooms in olive oil until tender. Set aside.
  3. Follow package directions to cook white or brown long grain rice. Make enough rice for 4 to 6 servings. Add rice to vegetable mixture when cooked.
  4. Season ground chicken with seasoned salt and fry until meat is no longer pink. Drain any excess fat and add ground chicken to rice and vegetable mixture.
  5. Spoon rice mixture into the depression in the squash or serve rice alongside desired amount of squash.
  6. Enjoy!

Top with guacamole and garnish with cilantro leaves and serve. Taste and adjust the seasoning with more salt and pepper, if needed. Alternatively, use some soy sauce or fish sauce for more flavor. Serve with rice on the side. Butternut Squash is the key ingredient in this recipe.

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