When you yearn for that cozy feeling with minimal effort, this is the go-to recipe. Picture a squash that’s not just a vegetable but its own edible bowl, stuffed with noodle like goodness. Season it up to perfection with your favourite Epicure Dip Mix, then stuff with comforting chicken stew for the ultimate Fall dinner.
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- Preheat oven to 450° F.
- Cut squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with dip mix. Cover; microwave on high, about 12–13 min or until tender. Fluff strands with a fork.
- Meanwhile, heat oil in sauté pan over medium-high heat. Add chicken; cook, breaking up meat using the Ground Meat Separator, until meat is cooked through, about 4–5 min. Add water and seasoning; stir to combine. Bring to a boil, then reduce heat and stir in spinach until wilted.
- Place cooked squash on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Spoon chicken filing between squash halves; about 1 1⁄4 cup per half. Reserve remaining filling for use at a later date. Top with cheese. Place in oven and cook until cheese has melted, about 4–5 min. Season with topper, to taste.
Make it vegetarian: Swap chicken for 1 can (19 oz/540 ml) lentils, drained and rinsed.
Serve with 2 cups leafy green salad and 1 tbsp Balsamic Vinaigrette.
Per serving: Calories 300, Fat 13 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 7 g), Protein 22 g.
20 min
4 servings
$3.50/serving
20 min4 servings$3.50/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- Preheat oven to 450° F.
- Cut squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with dip mix. Cover; microwave on high, about 12–13 min or until tender. Fluff strands with a fork.
- Meanwhile, heat oil in sauté pan over medium-high heat. Add chicken; cook, breaking up meat using the Ground Meat Separator, until meat is cooked through, about 4–5 min. Add water and seasoning; stir to combine. Bring to a boil, then reduce heat and stir in spinach until wilted.
- Place cooked squash on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Spoon chicken filing between squash halves; about 1 1⁄4 cup per half. Reserve remaining filling for use at a later date. Top with cheese. Place in oven and cook until cheese has melted, about 4–5 min. Season with topper, to taste.
Make it vegetarian: Swap chicken for 1 can (19 oz/540 ml) lentils, drained and rinsed.
Serve with 2 cups leafy green salad and 1 tbsp Balsamic Vinaigrette.
Per serving: Calories 300, Fat 13 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 7 g), Protein 22 g.
