Cheesy Chicken Quinoa Casserole Stuffed Carnival Squash
Serves 4
3 boneless, skinless chicken breasts
1 c red quinoa
2 ¼ c low sodium chicken broth
2 chopped portabello mushrooms, stems and gills removed
1 chopped yellow bell pepper
1 chopped med yellow onion
4 tbsp extra virgin olive oil
2 tbsp mayonnaise
3 tbsp unsweetened almond milk
1 can reduced fat broccoli and cheese soup
1/3 c each shredded sharp cheddar, parmesan, mozzarella cheese
3 minced garlic cloves
1 tsp garlic powder
1/3 c chopped flat leaf parsley
½ tsp dried parsley
1 ½ tsp thyme
2 carnival squash
4 tsp brown sugar
2 tbsp butter
Directions
1. Preheat oven to 375 degrees F ,wash the squash thoroughly.
2. Cut the squash in half and scoop out seeds, place cut side down in a dish and fill with ½” of water, place chicken breasts in an olive oil sprayed baking dish,drizzle 2 tbsp olive oil over chicken and sprinkle with garlic powder, thyme, and some sea salt & pepper, bake for 30 minutes, check chicken for doneness
3. Rinse the quinoa until water runs clear, boil 2 c chicken broth, add quinoa reduce heat, simmer for 15 minutes then fluff with a fork, stir into the quinoa the almond milk,soup and cheeses
4. Add two tbsp olive oil to sauté pan, sauté garlic for 2 minutes then add onion and bell pepper, sauté 5 minutes, add mushrooms, 1/3 c chicken broth, parsley and some sea salt & pepper, simmer for 10-15 minutes until mushrooms have absorbed the liquid, stir into quinoa mixture
4. Remove both dishes from the oven and flip over squash, put ½ tbsp of butter in each squash half and sprinkle with brown sugar, return squash to oven and bake 15 minutes,pour water out of the baking dish but leave squash in, cut up the chicken into small chunks, stir chicken into quinoa mixture
5. Divide the quinoa mixture between the 4 squash halves, top with a little shredded mozzarella and parmesan cheese, sprinkle with dried parsley, bake for 20-30 minutes until cheese is melted and slightly browned

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