Go Back
Golden honey roasted butternut squash halves filled with savory chicken, quinoa, and kale garnished with feta.

High Protein Honey Roasted Butternut Squash Stuffed with Chicken

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 servings
Calories 580 kcal

Ingredients
  

  • 1 medium butternut squash, halved lengthwise and seeded
  • 1 lb boneless skinless chicken breast, diced into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • 2 tablespoons honey , divided
  • 1 cup cooked quinoa
  • 1 cup fresh kale, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon balsamic glaze
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  • Brush the cut sides of the butternut squash with 1 tablespoon of olive oil and 1 tablespoon of honey, then season with half of the salt and pepper.
  • Place the squash halves cut-side down on the baking sheet and roast for 40 minutes or until the flesh is fork-tender.
  • While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the diced chicken to the skillet, season with the remaining salt and pepper, and sauté until the chicken is cooked through (internal temperature 165°F).
  • Stir the cooked quinoa, chopped kale, and dried cranberries into the skillet and cook for 2-3 minutes until the kale has wilted.
  • Remove the squash from the oven, flip the halves over, and fill the cavities with the chicken and quinoa mixture.
  • Drizzle the remaining 1 tablespoon of honey over the filling and return the squash to the oven for an additional 10 minutes.
  • Remove from the oven and garnish with crumbled feta cheese and a drizzle of balsamic glaze before serving.