Chicken Fajita Stuffed Acorn Squash Bowls
When I lived in Greece, it wasn’t often that I missed the food that I had left behind in the US. I was too busy eating my weight in tomatoes, olive oil, and tzatziki. But after a year or two, I really started craving some Mexican food.
I haven’t actually eaten food in Mexico (yet), but like most everyone else I’ve ever met, I am a huge fan of the Mexican food that can be found in the states. I don’t know how authentic it is, but the flavor palette that makes up Mexican cuisine I just cannot seem to get enough of.
I have a habit of wanting to add avocado and salsa to everything that I eat, and I’ve really been on a cumin kick lately. I love the warm, earthy flavor it adds to anything it goes into. I’m drawn to cumin because it’s tasty and it makes my mouth happy, but my body loves it because of the amazing health benefits it possesses. It helps control blood sugar, aids in digestion and nutrient absorption by stimulating the liver, and is a good source of magnesium- an essential nutrient that most of us are deficient in.
Just another delicious reason to use food as medicine.
Plus, Fajita ingredients just seemed so seasonally appropriate.
The colors, that is, for the holiday season.
Seeing that it’s frigid in the part of the world that I currently call home, peppers are not exactly in growing season. That is why I felt compelled to serve our fajitas out of roasted acorn squash bowls. Make them a little more winter friendly.
Because fajitas are great. And so is roasted acorn squash. And when it’s Christmas time and freezing outside, what could be better than spicy Mexican food stuffed into a cozy, roasted squash bowl?
Season’s eatings!
Chicken Fajita Stuffed Acorn Squash Bowls
Ingredients
For the acorn squash
- 2 acorn squash
- drizzle of olive oil
- sprinkle of salt
For the fajitas
- 1 pound chicken breast (also great with grass fed beef)
- 2 bell peppers
- 1 medium white onion
- 1 tsp ground cumin
- Β½ tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1-2 cloves garlic
- Β½ tsp paprika
- 4 tbs olive oil
- 1/2 tsp crushed red pepper (optional)
Instructions
Marinate the meat
- Add chicken to a ziploc bag or mixing bowl. Add cumin, garlic powder, onion powder, chili powder, paprika, 2 tablespoons of olive oil, and salt and pepper. Mix to coat the chicken and refrigerate at least one hour, up to 12 hours.
Roast the squash
- Preheat oven to 400. Cut acorn squash in half and remove seeds.Place squash halves on a baking sheet face up. Drizzle with olive oil and sprinkle with salt. Roast for 35-40 minutes, or until flesh is soft and begins to caramelize.
Cook the meat and veggies
- While the squash roasts, slice peppers and onions and chop garlic. Remove chicken from refrigerator and allow some time to take the chill off.
- Heat one tablespoon of olive oil in a skillet over medium high heat (I use cast iron or stainless steel). Add chicken and cook for 3-4 minutes per side, until cooked through. Remove chicken and tent with foil.
- Add remaining oil, onions, and a sprinkle of salt to the same pan. Saute onions for about 5 minutes, adding a splash of water or broth to deglaze the pan. Add garlic, peppers, additional cumin, and (optional) crushed red pepper and continue to saute for another 5-10 minutes until veggies are cooked.
- Slice chicken breast and serve with veggies in the squash bowls. Top with your favorite fajita add-ons: guacamole, lime, salsa, fresh cilantro, queso fresco or feta, etc, etc
Notes
The acorn squash make convenient little bowls, but a lot of times I will scoop the squash out and add it to a plate with the rest of the fajita ingredients.
If your family needs additional carbs, serve with rice or black beans!
2 responses to “Chicken Fajita Stuffed Acorn Squash Bowls”
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How did you use the paprika?
Hi Susy ππΌ I add the paprika along with the other spices to the bag to marinate the chicken. Thanks for letting me know, Iβve updated the recipe! π