Stuffed Eight Ball Squash

• 4 whole 8-Ball Zucchini
• 1 cup Chicken Stock
• 1 box Chicken Flavor Stuffing Mix
• 3 whole Boneless/skinless Chicken Thighs, Diced
• 1 whole Small Onion, Chopped
• 2 whole Bell Peppers, Chopped (any Colors)
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Rubbed Sage
• 1/4 cups Dried Cranberries

1. Slice off stems from squash and cut in half vertically.
2. Scoop out centers to create a stuffable shell (you can use the centers in zucchini bread).
3. Place squash halves in a baking dish.
4. Heat chicken stock until almost boiling, and mix with stuffing mix.
5. Set aside.
6. Saute chicken and veggies with seasonings, until chicken is cooked through.
7. Mix chicken mixture with stuffing mixture.
8. Stir in dried cranberries.
9. Over-fill each squash half with stuffing mixture, mounding on top.
10. Bake at 375F for 30 minutes, coverd with foil.
11. Remove foil and bake for an additional 10 minutes.

zucchini, chicken, chicken flavor, chicken, onion, bell peppers, salt, pepper, garlic, cranberries

Taken from tastykitchen.com/recipes/main-courses/stuffed-eight-ball-squash/ (may not work)