Acorn Squash Stuffed Chicken with Cranberries

Acorn squash and cranberries are readily available in the Fall. My kids love this tangy chicken dish and I appreciate having a low-carb alternative to traditional stuffing that is tasty and healthy.

Cranberries are full of beneficial antioxidants and the squash is an excellent source of carotenes. The squash is also a very good source for vitamins B1 and C, folic acid, fiber, potassium, niacin and vitamin B6. I'm sure this will be a hit with your family too. If you choose to freeze the unused diced squash, you can skip the second step next time you make this recipe.

• 1 Tbl. butter
• 1/2 cup finely diced acorn squash
• 1 small onion, finely diced
• 1 stalk celery, chopped
• Salt and pepper to taste
• 4 boneless skinless chicken breasts
• 2 ounces shredded Cheddar cheese
• 1 cup dried cranberries
• 2 cups corn flour for coating

DIRECTIONS

Preheat oven to 325 degrees F and prepare a 9x13 inch baking dish by lightly greasing the dish. (For faster clean-up, line the dish with foil.)

Place one whole acorn squash in the microwave and bake 4 minutes. Rotate squash and cook an additional 4 minutes. Cut squash in half and remove seeds. Fill each center with about a teaspoon of butter and bake for another 3 minutes in the microwave. Remove rind and dice the squash. Set aside 1/2 of diced squash for a side dish or freeze for later use.

In a medium skillet, melt butter. Add the squash, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat and add cheese.

Stir cranberries into squash "stuffing".

Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in corn flour to coat completely, and brown coated chicken in skillet.

Place browned chicken breasts in the prepared baking dish, cover with foil, and bake for about 30 minutes or until chicken is cooked through and juices run clear.