Italian Style Acorn Squash
This recipe is a variation of the Mexican-Style Acorn Squash that I have previously posted. If you prepped a bunch of acorn squash and have some leftover, try this Italian-styled version!
The cooked prosciutto in this dish provides a delicious crispy texture, similar to bacon (but without the hassle!). The prosciutto also provides a salty flavor, so there is no need for excess salt! You can use any meat (or none at all) to fill the squash with. I used leftover chicken but ground turkey would make for a great option as well!
2 acorn squash
4 slices prosciutto
1 cup chopped grilled chicken, divided (I used leftover chicken that I pan-fried with garlic)
½ cup marinara sauce
½ cup shredded Italian cheese blend
Italian seasoning, sprinkle
Hot pepper, to taste
olive oil spray
Preheat oven to 375*F. Cut acorn squash in half and scoop out the seeds. Line a baking try with tin foil and spray with olive oil. Spray each half of the acorn squash with olive oil and place face-down on the foil. Bake for about 30-40 minutes, or until tender.
While the squash is baking, line another tray with tin foil, and place prosciutto slices on the foil. Bake for about 15 minutes, turning half way through. The prosciutto should darken and the fat should crisp up, similar to bacon. Remove from oven and allow to cool and harden.
Heat the chicken and marinara sauce.
Remove the acorn squash from the oven and flip them so the skin is on the bottom.
Place a little marinara inside the center of each half. Add about ¼ cup chicken to each half. Next fill the remainder of the halves with the rest of the marinara sauce. Top each half with about ¼ cup of cheese each.
Place them under the broiler for a few minutes, or until the cheese is bubbling.
Remove from oven. Sprinkle each half with a little bit of Italian seasoning and hot pepper. Crumble the bacon bits on to the halves and serve.
If you’re like me, and love marinara sauce, add a little extra on top!