1 lb ground Chicken meat
2 svngs. La Costena Chipotle peppers in Adobo sauce, 6 peppers, sliced and chopped
2 tsp. Cumin, ground
1 Tbsp Cilantro Leaves, dried
2 Tbsp Olive Oil
1 Tbsp Minced onions, dried
6 oz. Pumpkin, canned
1 tsp. Salt
3 Yellow Squash, halved and cored (scrape out center pulp) The squash I used were approx 3 oz each half after scraping them and that is what the counts below will reflect
9 oz. Monterey Jack Cheese, sliced (1 1/2 oz each boat)
What to Do:
Pre-heat oven to 375 degrees.
Heat olive oil in pan over med-high heat, add chicken, peppers, cumin, cilantro leaves, salt, and minced onions. Mix well and cook until chicken is cooked through completely. Add pumpkin and stir to combine very well.
Fill each squash half with the chicken mixture dividing evenly between the 6 halves. Place on a foil lined baking sheet or casserole dish.
Top each boat with 1 1/2 oz of monterey jack cheese.
Bake at 375 for 25 minutes then Broil on high for 2 minutes to brown cheese.
Makes 6 servings.
Nutritional Info: Sodium: 731 mg Fat: 23.08 g Total Carbs: 7.3 g Fiber: 2.1 g Net Carbs: 5.2 g Veggie Net Carbs: 4.68 g Protein: 27.78 g Calories: 352
Ratios: Carbs: 8% Fat: 59% Protein: 33%