Taco-Stuffed Acorn Squash
Mixed Greens Salad with Avocado and Pepitas
Ingredients
- 3 (1-lb) acorn squash, halved and seeded
- 1 (8-oz) chopped onions
- 3 Tbsp jarred minced garlic
- 2 Tbsp olive oil
- 3 cups shredded rotisserie chicken (without skin)
- 1 (8-oz) pouch red chile enchilada sauce (such as Frontera)
- 1½ cups shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
Instructions
- Preheat broiler. Place squash, cut sides down, in a 13- x 9-inch baking dish. Cover with plastic wrap; microwave 15 minutes or until fork-tender.
- Meanwhile, cook onions and garlic in hot oil in a large skillet over medium-high heat 4 to 6 minutes or until tender. Stir in chicken and sauce; cook 4 to 6 minutes or until thoroughly heated.
- Turn squash cut sides up. Divide chicken filling among squash, and top with cheese. Broil 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro.
Side Dish Ingredients
- 2 (5-oz) pkg mixed baby greens
- 1 avocado, cubed
- ½ cup very thinly sliced red onion
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup refrigerated salsa-Ranch yogurt dressing (such as Bolthouse)
Side Dish Instructions
- Combine greens, avocado, onion, and pepitas in a bowl. Drizzle with dressing; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
386
|
142
|
528
|
| Fat (g) | 16 | 11 | 27 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 31 | 9 | 40 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 496 | 158 | 654 |
Quick & Healthy Meal Plan
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