Butternut Squash and Spinach Stuffed Chicken Breast w Scalloped Zucchini

About

When butternut squash is in season, you have to make this stuffed chicken breast recipe! Just the right amount of squash is mixed with healthy spinach and Keto cream cheese for a comforting, cheesy filling. Thick chicken breasts are seriously stuffed with the mixture and seasoned plentifully before baked in the oven. A layer of golden brown parmesan cheese completes the main part of the meal. Served on the side is a casserole dish also made with seasonal zucchini (winter quash). The zucchini is scalloped and layered in a rich cheddar cheese sauce before baked to a bubbling golden brown. You can also see this side dish listed in the Carb Manager recipe library as “Scalloped Zucchini”. Make this full meal for your family dinner or enjoy as your weekly meal prep.

Preparing Butternut Squash

This recipe utilizes frozen butternut squash cubes, which can be found in the frozen vegetable section of your grocery store. Using thawed squash will save you a lot of time in the kitchen. However, if the frozen quash is not available to you, you can always start with a raw squash. Preheat an oven to 400 degrees and deseed and cut your butternut squash into cubes or even pieces of some sort. Toss the pieces in olive oil before arranging on a sheet tray lined with parchment paper. Roast the squash for about 30 minutes, until the squash is very tender. You’ll have to let the roasted squash cool before mashing and using it in this recipe.

Eating Squash On The Keto Diet

There are many low carb vegetables that can be enjoyed on the Keto diet. Some squash is higher in carbohydrates than others, but the right measurements can allow you to enjoy different varieties in your Keto meals. This recipe features two seasonal squashes: butternut and zucchini. Zucchini is used in many of Carb Manager’s recipes because it is only about 3g carbs per 100g. Butternut squash is higher in carbs, at 12g per 100g in weight. The Carb Manager recipe developers are experts at creating the right ratios of higher and lower-carb vegetables so you can enjoy seasonal produce and meals while staying Keto.

Ingredients

1 pound zucchini, raw
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoon unsalted butter
1 teaspoon garlic
2 tablespoon paleo baking flour by bob's red mill
5 tablespoon cream heavy whipping
7 tablespoon vegetable broth, bouillon or consomme
1 cup, shredded cheddar cheese
½ cup, shredded cheddar cheese
8 ounce frozen diced butternut squash by president's choice
2 ounce spinach
¼ teaspoon salt
¼ teaspoon black pepper
2 ounce cream cheese
20 oz chicken breast boneless skinless raw
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon italian seasoning
1 tablespoon, grated parmesan cheese

Instructions

Prepare your zucchini for about an hour before you want to bake them. Use a vegetable slicer or slice by hand ¼-inch thick slices. Arrange your zucchini slices on a flat surface and press paper towels over them to soak up excess moisture. Lay clean paper towels over the zucchini slices and lay a heavy cutting board or plates over them for 30 minutes. Once done, toss the zucchini slices in a large mixing bowl with salt and pepper.
While the zucchini is being pressed, you can make the cheese sauce for the dish. Melt the butter in a small pot over low heat and stir in the garlic. Let the butter turn a golden brown and sprinkle in the paleo flour. Whisk this mixture over low heat as the flour also turns golden.
Once you have a golden roux, whisk in the cream and vegetable broth. Whisk over medium heat as you bring the liquid to a simmer. Once the liquid has thickened, reduce the heat back down to low. Whisk in the first amount of cheddar cheese until you have a melted cheddar sauce. Again, whisk over low heat as the sauce reduces and thickens for 2-3 minutes.
Set the sauce aside to cool and finish its thickening process. Preheat your oven to 350 degrees. Use an 11×7-inch or medium-sized glass baking dish to layer the scalloped zucchini. Create the first layer of zucchini by overlapping the slices by about ¼-inch across the bottom of the pan. Spread about ¼ of your cheese sauce across the layer. Follow this process by arranging a second layer of zucchini slices and cheese sauce. The original recipe here makes about 3 layers of zucchini and cheese sauce.
Wrap the baking dish in aluminum foil and bake for 30 minutes in the oven. Unwrap the dish and bake openly for another 15 minutes. Then, sprinkle the final amount of cheddar cheese over the top of the scalloped zucchini and bake openly for a final 30 minutes. This is 1 hour and 15 minutes of total baking time. Let the dish cool for 10 minutes before serving.
While the scalloped zucchini is baking, you can prepare the chicken. In a mixing bowl, use a fork to smash THAWED butternut squash from a frozen bag. You can use unprepared butternut squash, but you will need to roast it beforehand. After mashing the butternut squash, stir in diced spinach, salt, pepper, and cubed cream cheese. Fold the ingredients so the cream cheese maintains its cube form.
Prepare large, boneless chicken breasts by butterflying them. Try to choose thick breasts that are similar in size. Each full breast makes two servings. Stuff each butterflied breast with the butternut squash filling. Press the filling down into the chicken because there will be a lot. Use several toothpicks per breast to secure each one closed. Arrange the stuffed chicken breasts on a seasoned sheet pan or a pan lined with parchment paper.
Season the top of each chicken breast with salt, pepper, onion powder, garlic powder, and italian seasoning. You can bake the chicken while your scalloped zucchini is still in the oven. Bake for 40 minutes. After 40 minutes, sprinkle the parmesan cheese over the top of the chicken breasts and bake for another 15 minutes. Let the chicken cool for 5 minutes before slicing the stuffed chicken breasts in equal halves and removing the toothpicks for serving.