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+ servings

Homemade Chicken and Rice with Apricot Acorn Squash

Prep Time10 minutes
Cook Time2 hours
Servings - 4 persons

Ingredients 

  • 2 1/2 cups homemade chicken stock (free)
  • 1 1/2 cup brown rice ($.60)
  • 1 cup chopped celery ($.20)
  • 1 small onion, chopped ($.30)
  • 2 carrot sticks, peeled and diced ($.20)
  • 2 cups of cooked and shredded chicken ($1.50)
  • Salt and pepper, to taste
  • 1 large acorn squash, halved and seeded ($1.12) About 2 lbs...been on sale for $.49/lb!
  • 1 Tbsp butter or margarine, softened (I used dairy-free) ($.10)
  • 3 Tbsp Smuckers Apricot Preserves ($.50) (Not gonna lie...I got these free from when I was at Smuckers...but I'll include the estimated cost into the recipe) :)

Instructions

  • Cut acorn squash in half lengthwise and remove seeds. Place upside down in glass baking dish with 1/2 inch of water and cover with foil. Bake at 350 for 35-45 minutes.
  • In large saucepan, combine chicken stock plus 2 cups of water and bring to a boil. Add brown rice and return to boil.
  • Cover and reduce heat to medium. Cook for about 20 minutes.
  • Add chopped celery, onion and carrots and stir into the rice. Cook for another 20-30 minutes, or until rice is tender. If need be, add 1/2 - 1 cup of water to prevent from drying out. Once rice has cooked, add in the shredded chicken. Season with salt and pepper, to taste.
  • In a small bowl, combine softened butter or margarine with the apricot preserves. After squash has cooked for 35-45 minutes, remove from oven, flip over the squash (using a hot pad!) and spoon the butter/preserve mixture into the squash. Using a fork, poke a few holes into the squash flesh, so that when the butter/preserve mixture melts, it can get deep down into the squash! Return to oven and continue baking, uncovered, for 20-30 more minutes, or until squash flesh is tender all the way through.
  • Serve Chicken and Rice with Apricot Acorn Squash.