Butternut Squash Stuffed with Chicken and Melted Cheese

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### 🔪 Instructions

#### 1. **Roast the Butternut Squash:**
– Preheat oven to **400°F (200°C)**.
– Drizzle squash halves with olive oil, season with salt, pepper, garlic powder, and paprika.
– Place face-down on a baking sheet lined with parchment and roast for **35–45 minutes**, or until the flesh is tender when pierced with a fork.

#### 2. **Prepare the Filling:**
– While the squash is roasting, heat a little oil in a skillet over medium heat.
– Sauté onions and garlic until soft and fragrant.
– Add the cooked chicken, tomatoes, and any extra veggies (like spinach or kale). Stir to combine and heat through.
– Mix in half of the shredded cheese and a bit of Parmesan for flavor.

#### 3. **Stuff the Squash:**
– Once the squash is tender, flip the halves over and gently scoop out a bit of flesh to make room for the filling (you can chop this and mix it back into the chicken mixture).
– Spoon the chicken mixture into each squash half, packing it in well.
– Top with the remaining shredded cheese and a sprinkle of Parmesan.

#### 4. **Bake Again:**
– Return the stuffed squash to the oven and bake for another **10–15 minutes**, or until the cheese is melted and bubbly.

#### 5. **Serve:**
– Garnish with fresh herbs and serve hot, right out of the squash shell.

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### 🧡 Variations to Try

– **Spicy twist**: Add a dash of cayenne or hot sauce to the chicken mixture.
– **Tex-Mex style**: Use pepper jack cheese, black beans, and a sprinkle of cumin and chili powder.
– **Vegetarian option**: Swap chicken for quinoa, lentils, or a chickpea-veggie mix.
– **Creamy version**: Mix in a few spoonfuls of sour cream or cream cheese with the filling for extra richness.

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### 🍷 Pairing & Serving Ideas

– Pair with a **crisp white wine** like Sauvignon Blanc or a light red like Pinot Noir.
– Serve alongside a **fresh green salad** or roasted Brussels sprouts for a full meal.
– Add a dollop of Greek yogurt or a drizzle of balsamic glaze on top for a restaurant-style finish.

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### 💡 Tips for Success

– **Choose a medium to large squash** so there’s enough room for filling.
– **Cook the chicken ahead of time** or use rotisserie chicken for a quicker prep.
– **Pre-roast the squash until fork-tender** so it’s easy to scoop and eat.
– **Use melty cheese** like mozzarella, Monterey Jack, or a blend for the best texture.

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### 🥄 Final Thoughts

This **Butternut Squash Stuffed with Chicken and Melted Cheese** is the ultimate fall and winter comfort food — hearty, flavorful, and so satisfying. Whether you’re trying to use up seasonal squash or just want a feel-good meal that looks beautiful on the table, this recipe checks all the boxes. Best of all, it’s simple to make and easy to adapt to your tastes.

Next time you’re craving something warm, cheesy, and nourishing, give this dish a try — your taste buds (and your dinner guests) will thank you! 🧀🍗🍂