Preparation time: 50 mins
Cooking time: 10 mins
Difficulty: Medium - experience needed
Dietary guidance: n g d
6 winter squash (acron or butternut)
4 8 ounces skinless, boneless chicken breasts
4 cups water
1 teaspoon salt
2 ears of corn, kernals removed
1 red bell pepper, diced
1 cup diced yellow onions
1 jalapeno, diced
1/2 cup butter
salt and pepper
Preheat oven to 350 degrees
Cut top off of squash and remove seeds. Place cut side down in 1/2 inces of water in baking dish. Bake 45-50 minutes until squash is tender. While squash is baking, prepair stuffing.
STUFFING: Cook chicken breasts in salted water to cover until done, about 20 mins; dice. Melt butter in medium pan. Add corn and onions and saute 10 minutes. Add chicken, bell pepper and jalapeno. Cook over low heat 2 to 3 minutes. Add salt and pepper to taste.
Dry inside of squash with a paper towel. Add stuffing and bake, stuffing side up, in same panwithout water for 10 mins.