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Ingredientes
- 1 medium squash, Red Hubbard or Acorn
- 1/4 t salt
- 1/2 t onion powder
- 2 1/2 cups water
- 1 chicken bouillon cube
- 1 t butter
- 2 T oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 1-2 cups diced cooked chicken (Rotisserie Chicken)
- 1/4 cup chicken broth
- 1/2 t poultry seasoning
- 1/2 cup dried blueberries
- Wash squash, cut squash in half
- Remove and discard loose fibers and seeds
- Prick inside of each squash half with a fork
- Sprinkle inside with salt and onion powder
- Place squash in a 13 x 9- inch baking dish; add 1/2 inch water
- Bake, uncovered at 350 for 45 minutes
- In a large saucepan, bring 2 1/2 cups water and 1 bouillon cube to a boil
- Add 1 t butter and 1 cup Brown Rice Medley
- Bring back to a boil. Reduce heat and simmer covered for 35 minutes
- Remove from stove, let rest covered 10 minutes
- In a medium skillet heat oil over medium heat
- Add shallot and garlic, saute for 3-5 minutes
- Add chicken, chicken broth and poultry seasoning
- Cook and stir for 5-7 minutes or until most of the liquid has evaporated
- Remove from heat, stir into rice mixture
- Stir in dried blueberries
- Remove squash from oven
- Fill inside of squash with rice mixture
View Full Recipe at Turnips 2 Tangerines
