Sweet Roasted Butternut Squash stuffed with Spicy Chicken and Rice - this dish is a hearty, flavour-packed meal in one. Butternut squash is one of my favourite versatile vegetables, offering a starchy, satisfying base that's perfect for lightening up meals while still feeling indulgent. It's a brilliant substitute for potatoes when you're looking to reduce carbs without sacrificing flavour or texture.
With its natural sweetness and adaptability, butternut squash shines in so many recipes - roasted, pureed, baked, or even spiralled as a noodle alternative in stir-fries. For this recipe, I decided to make it the star by using the entire squash as a serving bowl for a deliciously spiced chicken and rice filling. The final touch? A sprinkle of grated cheese, melted to golden perfection, bringing everything together in a dish that's both comforting and utterly satisfying!
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Calories in Stuffed Butternut Squash
This recipe serves 2 and is 556 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Butternut Squash: A sweet and hearty base for the dish, serving as both the vessel and a deliciously tender component.
- Chicken (thigh or breast): Provides protein and a rich, savoury bite to complement the spices and vegetables.
- Onion: Adds depth and a subtle sweetness, forming the flavour foundation for the filling.
- Garlic: Brings a warm, aromatic element that enhances the overall taste.
- Bell Pepper: Adds a pop of colour, a slight crunch, and a hint of sweetness.
- Tomato Paste: Concentrated and rich, it ties the ingredients together with a bold, tangy undertone.
- Long Grain Rice: A filling, starchy element that soaks up the flavours of the stock and spices.
- Chicken or Vegetable Stock: Infuses the rice and filling with a savoury, well-rounded base. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Spices (paprika, cumin, cayenne pepper): These create a warm, smoky, and slightly spicy flavour profile that complements the sweetness of the squash and richness of the chicken.
- Salt and Black Pepper: These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
- Mozzarella: Melts beautifully over the filling, adding a gooey, comforting finish.
- Parmesan: Adds a sharp, nutty kick and complements the mozzarella perfectly.
- Olive Oil Spray: Helps to roast the butternut squash and sauté the vegetables with minimal added fat.
- Fresh Chopped Coriander or Parsley: A bright, fresh garnish that ties all the flavours together.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Easy Method for Cutting a Butternut Squash in Half
Cutting a butternut squash can seem tricky, but with the right approach - and a reliable Santoku knife - it's much easier than it looks. I love Santoku knives for their wide blade and precise control, which makes slicing through even the toughest squash smooth and manageable.
- Lay it Flat: Place the butternut squash on its side on a sturdy cutting board. A damp cloth underneath the board will help prevent any slipping and keep it steady.
- Slice in Half: Using a sharp knife, like a Santoku, cut lengthwise through the squash from top to bottom. Start at one end, applying steady pressure, and let the knife work through the firm flesh. Keeping the squash flat on its side gives you more control and makes the process safer.
- Scoop Out the Seeds: Once halved, use a spoon to remove the seeds and stringy pulp from the cavity.
- Ready for Stuffing: With the squash halved and cleaned, it's now perfectly prepped for roasting and stuffing.
This method keeps the squash stable and avoids unnecessary trimming, making the process quick and fuss-free. Paired with the control of a Santoku knife, it's my favourite way to prep butternut squash for stuffing!
Sides for Stuffed Butternut Squash
For a light, refreshing side to balance the heartiness of the stuffed butternut squash, I love a simple salad made with crisp lettuce. A mix of cucumber, shredded carrot, and juicy tomatoes adds a vibrant freshness, while providing a satisfying contrast in textures and flavours to the rich, spiced squash. It's the perfect side to round off the meal.
If you're after something even lighter, consider a tangy vinaigrette to dress the salad, enhancing its freshness without overpowering the main dish.
More Butternut Squash Recipes
If you're a fan of the sweet, earthy flavours of butternut squash, you'll find plenty more delicious, low-calorie recipes to enjoy. Explore these tasty dishes that make the most of this versatile vegetable while keeping your meals light and satisfying.
see more Butternut Squash Recipes
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Stuffed Butternut Squash
Yes, while butternut squash is ideal for stuffing, other squash varieties like acorn or pumpkin could work well too. Keep in mind that they may require slight adjustments in cooking time due to their different sizes and textures.
Yes, you can easily adapt this recipe to be vegetarian by swapping the chicken for a plant-based protein like lentils, beans etc. You could also add extra vegetables to the rice for added flavour and texture.
For the best results, it's recommended to eat the dish once cooked. However, if you have leftovers or want to prepare ahead of time, you can freeze the stuffed butternut squash. Once it has cooled, wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake at 180°C (350°F) until heated through.
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Recipe Card
Butternut Squash Stuffed with Spicy Chicken and Rice
Sweet Roasted Butternut Squash stuffed with Spicy Chicken and Rice – this dish is a hearty, flavour-packed meal in one.
Ingredients
- Whole butternut squash (approx. 2.25lbs/1kg, total weight before preparation)
- 200g (7oz) of boneless skinless chicken thighs, raw (sliced into small pieces)
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- ½ red pepper, finely chopped
- ½ green pepper, finely chopped
- 2 tablespoons of tomato paste
- ½ cup (80g) of long grain rice, uncooked
- 2 cups (480ml) of chicken or vegetable stock
- 2 teaspoons of paprika
- 2 teaspoons of cumin
- ¼ teaspoon of cayenne pepper
- salt and black pepper
- 50g (0.7oz) of part skimmed mozzarella
- 30g (0.7oz) of reduced fat cheddar
- olive oil spray
- fresh chopped coriander or parsley
Instructions
- Preheat the oven to 160°C (fan), 180°C, or 350°F (gas mark 4).
- Carefully slice the butternut squash in half lengthways and scoop out the seeds, discarding them.
- Season the squash halves with salt and black pepper, then spray with cooking oil. Place the squash flesh side down on a baking tray lined with parchment paper. Bake in the oven for around 30 minutes, or until the squash feels soft to the touch through the skin.
- Remove the squash from the oven and allow it to cool slightly. Once cool enough to handle, scoop out some of the flesh to create hollow "boats," and set both the squash halves and the removed flesh aside.
- Meanwhile, spray a large frying pan or skillet with cooking oil. Add the chicken thigh pieces and fry until lightly golden, then remove and set aside.
- In the same pan, add the onion and garlic, cooking until softened. Add the bell pepper pepper, and the scooped-out squash flesh, frying for a further few minutes.
- Stir in the rice, tomato paste, spices, cooked chicken, and a pinch of salt and black pepper. Mix well to evenly coat.
- Add the stock, bring to a boil, then reduce the heat and simmer until the stock has reduced and the rice is cooked.
- Spoon the mixture into the squash halves, top with the cheese, and return to the oven. Bake for 15-20 minutes, or until the cheese is melted and lightly golden.
- Serve topped with chopped coriander or parsley and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- ❄️ Freezer Friendly
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Nutrition Information
Yield 2 Serving Size 1 serving (half a butternut squash with filling)Amount Per Serving Calories 556Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 181mgSodium 873mgCarbohydrates 48gFiber 4gSugar 8gProtein 31g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Jill Woodhead says
Just had this for tea, and it is absolutely blooming gorgeous! Will definitely try it again 🙂
Sharlene Bradley says
I just had this for tea, it was lovely. 🙂 thank you, can't wait to try more.
Tanya Barton says
At what stage do you add the chicken back in? Just about to make it fit or tea. Looking forward to trying it.
Shevy (Slimming Eats) says
Hi Tanya - it's added back in the with the rice. Enjoy!!
Debra Teale says
Absolutely loved it.
@slimming eats
Juju says
I will be making this today.. looks delicious.
My question is can you freeze this once cooked
Thank you for replying
Siobhan (Slimming Eats) says
yes this is fine to freeze, just ensure you follow food safety guidelines for rice.