Italian Chicken Loaf stuffed Acorn Squash

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Italian Chicken Loaf stuffed Acorn Squash

In the fall comfort foods seems to make everyone happy!  I love to serve this in an individual bowl for everyone to sit and enjoy each bite!   The ground chicken goes so well with the acorn squash.  You can use ground turkey, beef or pork and still make this meal amazing!


  • 3 tablespoons coconut oil, melted or olive oil, divided
  • 2 acorn squash, medium sized
  • 1 1/2 pound ground chicken
  • 1 medium yellow onion, diced (3/4 cup)
  • 1 small red bell pepper, diced (1/2 cup)
  • 1 medium carrot, shredded (1/4 cup)
  • 2-3 cloves garlic, minced
  • 1 large egg
  • 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 – 1/2 teaspoon red pepper flakes


  1. Preheat oven to 350 degrees.  Prepare a large roasting pan or baking dish by brushing 2 tablespoons melted coconut oil on the bottom of the pan.

  2. Cut the squash in half and remove the seeds with a tablespoon. Place in the prepared pan. Take the ground chicken and place in a large mixing bowl.  Set aside.

  3. Heat a sauté over medium high heat.  Add 1 tablespoon of oil and once hot toss in the onion, pepper, and carrot.  Cook for 3 minutes then add in garlic and cook for another minute.  Remove from heat and let cool.

  4. In the bowl with the ground chicken, add in egg, salt, pepper, basil, thyme, parsley and red pepper flakes.  Then add in cooled vegetables.  Mix well with your hands without over mixing.

  5. Take the mixture and divide into the 4 acorn halves. Bake for 1 hour and enjoy!

    Cindy’s Tip!:  If you have Italian Seasonings then use 2 1/2 teaspoons for the seasonings!


    In a hurry!: Take the onion, pepper, and carrot along with 1 tablespoon of water and add in a microwave safe bowl.  Set timer for 1 minute.  Let cool and add to the mixture.  


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