Stuffed Acorn Squash with Chicken

People Admiring all the goodies

What a beautiful day in Austin, especially at the farmers market downtown. Two weekends ago there was about 15 venders and today there was about 30 or so. Just wonderful. Lots more selection on goodies. We picked up some purple carrots, rainbow swiss chard, baby portabella mushrooms, and some hot sauerkraut.

One man band

So what better to have for dinner than fresh farmers markets finds for dinner with things already handy in the house like acorn sqaush, green onion, garlic cloves, and amaranth.

First, heat oven to 350 to bake acorn squash. Cut squash in half, seeds removed, olive oil the pan and face down. Bake for 30 minutes.

Next, use a rice cooker to cook 1c of amaranth with chicken broth (leave about a 1/2inc above amaranth). Watch, when its come to a boil and then no water is seen steaming. Turn off cooker. Add a dab of butter and stir contents to coat. This will help it from sticking to bottom of the cooker.

Meanwhile, saute minced garlic, chopped mushrooms, and sliced green onion. Once its got a good smell, then add sliced swiss chard (1/2 of bunch). Once it has wilted, mix in the amaranth. In another pan, saute seasoned sliced chicken (whatever you like, i.e. oregano) and minced garlic. Then remove Acorn squash, stuff with vegetable amaranth mix and top with cheese. Put back in oven, turn off heat (the oven is hot enough), remove once the cheese has melted and serve.

Now this was satisfying and gluten free. Though I did add a little salt at the end because no salt was used in the cooking of this dish. I'm so bad I know.

Acron squashed stuffed with amaranth, swiss chard vegetable mix & chicken