Chipotle Chicken Yellow Squash Boats

The Ingredients:

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%

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2 thoughts on “Chipotle Chicken Yellow Squash Boats

  1. Cori, Thanks for this recipe! I had a few veggies in the fridge that needed to be used up because they were starting to look puny. I had 2 yellow squash and 2 zuccini and I used this recipe to try it out.

    Chipotle Chicken Yellow Squash Boats were a big hit! Hubby ate one of each and I ate one made with the zuccini and grandson ate the other one with the yellow squash.
    This recipe is easy to make and very filling.
    It is full of flavor and you did a great job coming up with the flavor profile!

    Thanks so much!

    Like

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