Stuffed Eight Ball Squash Recipe

Name: Stuffed Eight Ball Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 whole 8-Ball Zucchini; 1 cup Chicken Stock; 1 box Chicken Flavor Stuffing Mix; 3 whole Boneless/skinless Chicken Thighs, Diced; 1 whole Small Onion, Chopped; 2 whole Bell Peppers, Chopped (any Colors); 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Rubbed Sage; 1/4 cups Dried Cranberries

Servings: persons

4 whole 8-Ball Zucchini
1 cup Chicken Stock
1 box Chicken Flavor Stuffing Mix
3 whole Boneless/skinless Chicken Thighs, Diced
1 whole Small Onion, Chopped
2 whole Bell Peppers, Chopped (any Colors)
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Garlic Powder
1/4 teaspoons Rubbed Sage
1/4 cups Dried Cranberries

1
Slice off stems from squash and cut in half vertically.
2
Scoop out centers to create a stuffable shell (you can use the centers in zucchini bread).
3
Place squash halves in a baking dish.
4
Heat chicken stock until almost boiling, and mix with stuffing mix.
5
Set aside.
6
Saute chicken and veggies with seasonings, until chicken is cooked through.
7
Mix chicken mixture with stuffing mixture.
8
Stir in dried cranberries.
9
Over-fill each squash half with stuffing mixture, mounding on top.
10
Bake at 375F for 30 minutes, coverd with foil.
11
Remove foil and bake for an additional 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 whole 8-Ball Zucchini, 1 cup Chicken Stock, 1 box Chicken Flavor Stuffing Mix, 3 whole Boneless/skinless Chicken Thighs, Diced, and more.

Yes, Stuffed Eight Ball Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eight Ball Squash

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