This is a simple recipe that's loaded with fall flavors and cooks in your air fryer in about 20 minutes. The stuffed squash is low in fat, loaded with nutrients, including beneficial fiber, and great if you're on a diabetic diet or want to "eat healthy." The dish also is really, really tasty with its mix of chicken, warm spices, sweet pears, and a bit of nutty-tasting Swiss or Gruyere cheese. I give the delicata squash a head start in the microwave before splitting it open, removing the seeds, and then stuffing it and cooking it in the air fryer. Microwaving the squash ensures that it will be tender, and you'll have less risk to your hands from trying to split open a hard, uncooked squash. The stuffed squash is a meal in itself, and you won't need to serve much with it. A salad and/or fruit would be plenty. Enjoy!
Air Fryer Stuffed Delicata Squash With Chicken and Pears (Diabetic Friendly) -- Serves 2+
1 large delicata squash
1/8 teaspoon of cinnamon
1/2 pound of boneless, skinless chicken breasts, cut into 1/2-inch or so cubes
1/4 teaspoon of dried ginger
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of pumpkin pie spice
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of olive oil
1 large pear, cored and chopped into 1/2-inch pieces (no need to peel, about 1 cup)
4 tablespoons of shredded Swiss/Gruyere cheese, divided
A little parsley, chopped, optional
With a sharp knife, carefully pierce the squash in 3-6 places, put it on a plate lined with a paper towel, and microwave the squash for 4-6 minutes or until you can easily pierce the squash with a knife. Let the squash cool enough to handle it. Split the squash open, lengthwise, and remove the seeds and inner membrane (give the seeds to the birds!). Spritz with non-stick cooking spray a pan or piece of aluminum foil that will fit in your air fryer basket and put the squash halves in the pan/on the foil. Sprinkle the squash halves with the cinnamon. In a bowl mix together the chicken, ginger, garlic powder, onion powder, pumpkin pie spice, salt, pepper, olive oil, pear, and 2 tablespoons of the cheese. Divide the mixture between the two squash halves, piling the mixture into the squash cavities. Air fry the stuffed squash at 350 degrees for about 20 minutes or until the chicken is cooked through (to 165 degrees) and the tops of the squashes are spotty brown in places. Sprinkle on the remaining cheese and air fry the squash for a couple of minutes to melt the cheese. Let the squashes cool for a few minutes before serving them, sprinkled with a bit of parsley, if you'd like.
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