Spicy Italian Chicken Sausage Stuffed Acorn Squash!

Sometimes the best dinners happen as a result of throwing together seemingly random things you have in the refrigerator. I just so happened to have all these ingredients, put them together in a way I thought made sense, and was pleasantly surprised with the outcome! The spicy, flavorful Italian chicken worked SOO nicely with the sweet, nuttiness of the squash. Topped with fresh mozzarella and red pepper flakes it was a perfectly easy and delicious weeknight dinner. Try it now!

  • Prep Time: 5 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 50 Minutes
  • Serves: 2


  • 1 acorn squash, cut in half and with seeds removed
  • Olive oil
  • Sea salt and black ground pepper, to taste
  • 1 lb Italian chicken sausage, casings removed
  • ½ cup organic tomato sauce (I use THIS brand!)
  • 1/3 cup fresh mozzarella, shredded
  • Red pepper flakes, to taste


  • Preheat oven to 400 degrees. 
  • Line a baking sheet with tinfoil. Take two squash halves and drizzle them with olive oil, then season with salt and pepper. Place cut side down on the baking sheet and place in oven. Bake for 45 minutes.
  • Meanwhile, heat a pan on the stove top and add a little oil.
  • When shimmering, add the chicken sausage and break it up well with a spatula until the pieces are small and bite sized. Cook until it starts to brown, about 7-8 minutes.
  • Add the tomato sauce to the chicken sausage and mix well for about a minute or until the sauce is warmed up.
  • Once the squash is done, divide the chicken sausage mixture between the two halves. Top with mozzarella and red pepper flakes.
  • Turn the oven up to high broil. Return the stuffed squash to the oven for 2-3 minutes or until the top starts to brown and bubble.
  • Enjoy!

Spicy Skillet Red Pepper Chicken with Campanelle & Roasted Broccoli

Thanks to the holidays and my work schedule it’s been awhile since I’ve posted a new recipe! But now it’s 2017 and I’m back at it, cooking and baking up a storm in my kitchen with my new cookware my parents gave me for Christmas! For this recipe, I had found the basis for this recipe on Pinterest and made some adjustments to suit my tastes and make it more my own. I really enjoyed this dish and it was a large enough batch that I had a ton of leftovers for the week. Below recipe is for Skillet Red Pepper Chicken with Campanelle only…Click here for how to roast the broccoli! Enjoy!

  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 Minutes


  • 2lbs chicken breast (or 3-4 large pieces)
  • 1 tbsp butter
  • ¼ cup onion, minced
  • 3-4 cloves of garlic, minced
  • 1 red pepper, roasted over an open flame and with black skin removed once cooled and diced
  • 1 ¼ cup chicken broth, plus extra if needed for noodles to cook
  • 4 oz low fat cream cheese
  • ½ tsp red pepper flakes
  • ½ box campanelle noodles
  • ¼ cup thinly sliced basil


  • Place a skillet over medium high heat and add butter. Once melted, pan sear chicken on each side, about 5 minutes. Remove from pan and let rest. After 10 or so minutes, slice chicken into bite sized pieces. It may still be pink in the middle but this is okay because it will go back in the pan to cook later.
  • Next, add the onions to the skillet and cook for about 8 minutes or until translucent. Add garlic and stir for another minute. Then add in roasted red pepper, broth, cream cheese and red pepper flakes. Give the pan a good stir, blending everything nicely together. Then add the chicken pieces and noodles and put a lid on top on the skillet. Keep on eye on the noodles but it should only be about 7-8 minutes until they’re ready. (Really it just depends on how al dente you like them! If you want the noodles more cooked, you might just want to add some extra broth and cream cheese so they can cook longer).
  • Finally, stir in the basil, plate and add roasted broccoli and then enjoy!