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1
Preheat oven to 350 degrees F.
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2
To prep the acorn squash, stab it a few times with a fork and microwave it for abut 4 minutes.
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3
This will make it so much easier to cut and will majorly decrease cooking time!
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4
In a sauce pan, add one cup rice, 1 teaspoon butter, and the can of consomme.
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5
Bring to a boil, then lower heat and let simmer for 10 minutes until rice is thoroughly cooked.
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6
Then remove the pan from the heat and set aside.
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7
In a large skillet, melt 1 Tablespoon of butter.
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8
Add chopped celery, zucchini, onions, green onions and garlic.
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9
Saute for about 5 minutes.
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10
Add in chopped chicken breast and let the mixture cook for another 5 minutes over medium heat, occasionally stirring to brown everything evenly.
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11
Pour in contents of stuffing pack and add water according to the package directions.
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12
You can add the stuffing to the same pan as the veggie/chicken mixture.
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13
Cook according to package instructions.
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14
Once stuffing is fluffy, add in the rice mixture and sage.
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15
Let simmer for 4 minutes.
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16
Cut each acorn squash in half lengthwise.
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17
Using a spoon, scoop out seeds and create a hole in the center.
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18
Scoop stuffing and chicken into the hole.
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19
Bake for about 20 minutes.
