Poultry

Baked Barbecue Chicken Egg Rolls

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Every week for the last couple months I’ve been saying to Matt, “Listen to all the awesome recipes I have coming up in January!” and then I make him listen to me read them all for the bajillionth time because I’m just so excited about them. Yes, the last couple months because I’m a planner so I’ve had these in the works for quite some time. All the recipes I’m posting this month are indicative of how Matt and I eat when we’re at home. Sure, we have the occasional pasta night or indulgent meal, but recipes like the Sheet Pan Honey Mustard Roasted Salmon and Broccoli and today’s Baked Barbecue Chicken Egg Rolls are how we eat 90% of the time we’re home.

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Even though I keep talking about healthy meals and posting healthy recipes in January, we don’t really look at them as health food. To us they’re just really delicious meals we love that happen to be good for us, too. My excitement stems from finally sharing all these recipes that have been made over and over in our kitchen last year; whether we make them once a month or whether I just came up with it and made it four times in a row because we got hooked. These Baked Barbecue Chicken Egg Rolls fall into the latter category.

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

I had this idea to combine two of our favorite new meals from last year: the Barbecue Chicken Stuffed Sweet Potatoes and the Southwest Turkey Baked Egg Rolls. Shredded cooked chicken gets tossed in barbecue sauce (I recommend my homemade refined sugar free recipe, which I’ve posted in the recipe below) and some chopped steamed spinach before being rolled up in the egg roll wrappers with some sharp cheddar cheese. They only take 16 minutes to bake and the outside gets really crispy, while the cheese inside gets gooey. I’m literally drooling as I’m typing this – sorry folks!

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Matt loves barbecue sauce so he proclaimed that he likes these even more than the Southwest Turkey Baked Egg Rolls. I don’t think I could choose because it depends on what I’m in the mood for, but these definitely win in their simplicity of the filling. Another reason we’ve had these egg rolls so much recently is because they freeze so well. We’re big fans of freezing meals so we have something quick instead of succumbing to takeout and I freeze these after they’ve been baked and cooled. To reheat, I just put them on the toast setting of our Breville Smart Oven or you could bake them at 375 degrees F for ten minutes.

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

I love having ranch dressing with barbecue sauce so I was excited to see so many healthier ranch dressings made with Greek yogurt at the grocery store! I got one from Hidden Valley Ranch and it’s so good with these egg rolls, but with way less calories and fat. I hope you all try these soon!

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Baked Barbecue Chicken Egg Rolls
 
Yield: 7 servings (3 rolls per serving)
Ingredients
for the egg rolls
  • 1 pound boneless skinless chicken breasts, cooked and shredded
  • 1¼ cups barbecue sauce
  • ½ cup steamed and strained spinach
  • 3 tablespoons chopped red onion
  • 21 egg roll wrappers, see note
  • 1¼ cups shredded sharp cheddar cheese
  • Greek yogurt ranch dressing, for dipping
for the barbecue sauce
  • 1 small can tomato paste, about 6 ounces
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons molasses
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons maple syrup
  • 2 teaspoons dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
for the egg rolls
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. In a medium bowl, combine the shredded chicken, barbecue sauce, spinach and red onion until fully coated.
  3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 3 tablespoons of the chicken mixture and place it near the bottom corner of the wrapper. I like to adjust the mixture so it’s more of a log shape then a big mound. Place a tablespoon of the shredded cheese on top. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray.
  4. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the ranch dressing.
for the barbecue sauce
  1. Combine all the ingredients in a small saucepan. Bring to a boil then reduce to low heat, cover and simmer for 15 minutes, stirring occasionally. Remove from the heat.
Notes
I use Nasoya egg rolls wrappers. In Whole Foods I find them in the refrigerated section near the hummus and guacamole. In Wegmans I find them in the refrigerated section near the tofu and blocks of cheese.

Some of the links above are affiliate links, which means I may receive a small commission for my referral if you purchase something. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce  |  Lemon & Mocha

Tomorrow is the big day! Are you sick of Thanksgiving recipe posts yet? I love seeing everyone’s Thanksgiving recipes because it gives me inspiration for Christmas meals and cozy dishes to enjoy all winter long. I have a non-holiday recipe queued up for Monday – and you will not want to miss it – and then I’m diving right into Christmas dishes! I would take a longer break, but there’s just so many holiday recipes I’m excited to share with you all.

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce  |  Lemon & Mocha

Last week I shared the Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce and today I have another creative way to re-imagine your leftover turkey, cranberry sauce and even your leftover butternut squash! These Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce are healthy and light, which is perfect after a day filled with eating, eating and more eating!

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce  |  Lemon & Mocha

I’ve used tahini in a few recipes here on Lemon & Mocha. If you aren’t familiar with the ingredient, it’s ground sesame paste and it’s a healthy way to bring rich flavor and nuttiness to a dish. This cranberry tahini sauce was so good that I found myself seeking out things to put it on when we ran out of turkey lettuce wraps. I loved it as a salad dressing and as a dipping sauce for my grilled chicken. While the cranberry tahini sauce has many uses, it’s especially delicious when drizzled over tender turkey and sweet roasted butternut squash all wrapped up in a fresh lettuce leaf.

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce  |  Lemon & Mocha

Even though I came up with this dish as a fresh take on leftovers you better believe I’m going to be cooking up some turkey and butternut squash in the next few months so we can have these lettuce wraps for dinner and lunches.

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce  |  Lemon & Mocha

I hope you all enjoy these as much as we did! Happy Thanksgiving!

Leftover Turkey Lettuce Wraps with Cranberry Tahini Sauce  |  Lemon & Mocha

Leftover Turkey Lettuce Wraps with a Cranberry Tahini Sauce
 
Yield: 4 servings
Ingredients
for the dressing
  • 3 tablespoons cranberry sauce
  • 2 tablespoons tahini
  • 1½ tablespoons water
  • 1 teaspoon lemon juice
  • ⅛ teaspoon garlic powder
for the lettuce wraps
  • 12 butter lettuce leaves
  • Leftover roasted turkey, about 8 ounces
  • Leftover cooked butternut squash, about 1 cup
Directions
for the dressing
  1. Blend together all the ingredients until smooth.
for the lettuce wraps
  1. Top each lettuce leaf with some turkey and roasted butternut squash then drizzle with the tahini cranberry dressing.

 

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Hi everyone! Matt and I got back from our Japan vacation early Sunday morning. I’m a few days behind, but I’m finally checking in with you all! We had an amazing time – the sites were unreal and the food was beyond delicious! I am planning to eventually put together a food guide so I’m looking forward to sharing more of our trip with you all. In the meantime, I’m going to be posting a few pictures on Instagram over the next few weeks so make sure you’re following me! Now, let’s dive into today’s recipe in preparation for the day after Thanksgiving.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

These, my friends, are Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce. Fluffy potato rolls are stuffed with leftover turkey, tangy cranberry barbecue sauce, a quick maple mayo and gooey cheese. You bake them in the oven so the tops get golden with just a bit of crispy cheese on top. I may have made these sliders with Thanksgiving in mind, but they would also be perfect for tailgating, Super Bowl parties or an everyday Friday night.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Have you made pull-apart sliders before? They are one of my favorite ways to serve an easy, casual meal. You cut a set of rolls open and lay them flat in a baking pan. Then you add your toppings like it is one big piece of bread before adding the top half of the roll set. They get baked away and then it’s time to eat! I usually let them cool for a minute then cut them in the pan so the sliders are easier to actually pull-apart without the filling getting yanked out every time someone grabs one.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

These are designed to use up you leftover Thanksgiving turkey and cranberry sauce since having those two dishes meal after meal can get a little boring. Gooey, cheesy sliders are definitely not boring and the sweetness of the maple mayo with the tanginess of the cranberry sauce balances perfectly. You can really use any kind of rolls for these, but I love potato rolls since they are so buttery and fluffy. I was only going to eat one or two of these sliders, but I couldn’t help gobbling them up with Matt over the next couple days.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

I hope you enjoy these sliders! What Thanksgiving leftovers are you looking forward to the most?

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce
 
Yield: 9 sliders
Ingredients
  • 2 tablespoons mayonnaise
  • 1 teaspoon maple syrup
  • 2 tablespoons barbecue sauce
  • 2 tablespoons cranberry sauce
  • 9 dinner rolls, cut in half
  • 1½ cups roasted turkey pieces
  • ¾ cup shredded mozzarella, plus more for topping
  • 1 tablespoon butter
Directions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine the mayonnaise and maple syrup. Set aside.
  3. In another small bowl, combine the barbecue sauce and cranberry sauce. Set aside.
  4. Place the bottom halves of the dinner rolls into an 8 x 8” square baking pan. Evenly spread on the maple mayo. Top with the turkey pieces, then the shredded mozzarella. Spoon the cranberry barbecue sauce over top. Put the top half of the rolls on.
  5. Melt the butter. Spread the butter over the tops of the rolls then sprinkle some extra shredded mozzarella on top. Bake in the oven for 15 minutes, or until the tops are golden brown and the cheese is melted.

 

 

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce  |  Lemon & Mocha

I am obsessed with the recipes I’ve been posting so far in October! I’m normally super excited about all the food I’m sharing, but I feel especially extra excited for all of these. This Chicken Schnitzel and Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce is no exception. In fact, it’s heavily contributing to that extra excitement. This dish has a lot of components, but when they come together in the same bite it is pure magic.

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce  |  Lemon & Mocha

On the bottom we have our homemade spaetzle dumplings. They are technically a dumpling, but I think of them as noodles. If you love pasta then you will love spaetzle since they are like egg noodles with a bit of chewiness to them. A classic German dish, spaetzle is typically served with lots of butter and parsley. We are taking a slightly healthier approach and topping them with a quick homemade almond and spinach pesto. The pesto is nutty and makes the spaetzle a beautiful green color. However, before adding the pesto we cannot get away without pan-frying the spaetzle.

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce  |  Lemon & Mocha

I seared them in a pan with just a little bit of coconut oil cooking spray; they just need to get very lightly browned, which adds a crispy textural element to the little dumplings. On top of the incredible pesto spaetzle is crispy chicken schnitzel. It’s basically a fancy German way of saying a breaded cutlet. Usually I make schnitzel with veal or pork cutlets, but I wanted to keep the dish a little lighter so we are using chicken cutlets. The cutlets are thin so you can shallow fry them in just a little bit of olive oil.

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce  |  Lemon & Mocha

Although the crispy chicken schnitzel and cozy pesto spaetzle would be amazing on their own, I felt like the dish needed one more flavor to pull it all together. Enter this out-of-this-world creamy cauliflower sun-dried tomato sauce. I officially want to put this sauce on every pasta, pizza and chicken dish I make from now on. I might even eat it as a soup. You will know what I mean once you make it. Chicken broth, cauliflower, garlic and seasonings are simmered together before being blended with some sun-dried tomatoes and olive oil. Pure magic! I got the recipe from Caitlin @starinfinitefood – you need to follow her Instagram if you don’t already! She posts beautiful food and clean recipes. When you get a bite with the spaetzle, pesto, chicken schnitzel and sun-dried tomato sauce together it is one of those bites where you just have to shout out, “Damn!” after lots of mmming and other inappropriate noises.

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce  |  Lemon & Mocha

The pesto, sun-dried tomato sauce and chicken schnitzel are all incredibly quick recipes to whip together. However, although mixing the spaetzle dough takes barely any time at all, pushing the batter through a spaetzle maker, colander, slotted spoon or whatever you are using into a pot of boiling water is time consuming. Now, I’ve never used a spaetzle maker so maybe that would make it infinitely quicker, but every time I’ve done it I always forget quite how long it takes to push the dough through. The reason you are pushing it through is to make it into those odd little squiggly shapes that you then boil until they float before scooping them out and letting them drain. The good news is you can make spaetzle ahead of time and simply run them under cold water and strain them before storing them in the fridge until you’re ready to brown them up. I hope you try this dish soon, and make sure you invite me over when you do!

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce  |  Lemon & Mocha

Chicken Schnitzel & Pesto Spaetzle with a Cauliflower Sun-dried Tomato Sauce
 
Yield: 4 servings
Ingredients
for the spaetzle
  • ⅔ cup all-purpose flour
  • ⅓ cup whole wheat flour
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground black pepper
  • ¼ cup nonfat milk, or water
  • 2 eggs, beaten
for the pesto
  • 2 cups packed spinach leaves
  • ⅓ cup whole almonds
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
for the sun-dried tomato sauce
  • 2 cups cauliflower florets
  • 2 cups vegetable broth
  • 2 cloves garlic
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ cup julienned sun-dried tomatoes, about 5 whole ones
  • 1 tablespoon olive oil
for the chicken schnitzel
  • 1 pound chicken cutlets, pounded to ¼” thick
  • ¼ cup flour
  • 1 egg
  • 1 teaspoon Dijon mustard
  • ¾ cup panko bread crumbs
  • 1 teaspoon dried parsley
  • Vegetable oil, for shallow frying
Directions
for the spaetzle
  1. Bring a medium to medium-large pot of water to a boil.
  2. In a medium mixing bowl, stir together both flours, the salt, nutmeg and black pepper. Add the milk and beaten eggs then stir to combine.
  3. Using a spaetzle press, colander or slotted spoon with round holes, press the batter through with a wooden spoon so it falls/drips into the boiling water. Once you’ve pressed a bunch through, use a slotted spoon to skim the spaetzle noodles out when they’ve floated to the surface. Put them in a colander to drain while you finish making the rest.
  4. Once you’ve made all the spaetzle, spray a large frying pan with cooking spray. Heat the pan over medium-high heat and add the spaetzle. Cook, stirring as needed, until lightly browned.
for the pesto
  1. Blend all the ingredients together in a food processor until smooth, scraping down the sides as needed. Toss with the spaetzle to coat.
for the sun-dried tomato sauce
  1. Bring the cauliflower, vegetable broth, garlic, dried parsley and salt to a boil in a medium saucepan. Cover, reduce heat to low and let simmer for 20 minutes. Carefully blend the contents of the saucepan in a high-speed blender. Add the sun-dried tomatoes and olive oil then blend again until smooth.
for the chicken schnitzel
  1. If the chicken cutlets are really big, cut them in half. Set up your breading station with three shallow bowls. Put the flour in one, whisk together the egg and Dijon in the other, and mix together the panko and dried parsley in the third. Season the chicken cutlets with salt and pepper. Dip the chicken cutlet into the flour mixture and make sure it’s completely coated, shaking off any excess. Then dip it into the egg mixture and make sure it’s completely coated, letting any excess drip off. Then dip the cutlet into the panko and make sure it’s completely coated. Repeat until you’ve breaded all the chicken cutlets.
  2. Over medium heat, heat enough olive oil in a high-sided skillet so that it will come halfway up the side of the chicken. Test that your oil is ready by tossing in a couple panko breadcrumbs. If your oil isn’t hot enough, the panko will sink. If your oil is too hot, in which case you should turn the temperature down, the panko will burn. If it bubbles then your oil is ready for frying the cutlets. I cooked mine in two batches; you don’t want to overcrowd the pan. Cook the chicken for 3 minutes on each side. Make sure it registers 165 degrees F when you remove it, otherwise cook it a little longer. Remove the cutlets to a paper towel lined plate then move them to a wire cooling rack so they stay crispy. Refresh the olive oil as needed and repeat for any remaining chicken cutlets.
  3. Serve hot over the spaetzle tossed with pesto. Pour the warmed up sun-dried tomato sauce over top.
Notes
For the spaetzle, you can use all all-purpose flour if you would prefer.
I highly recommend using this pesto since it’s fresh, nutty and really easy to whip up. If you would rather use your own, you will need about ½ cup to toss with the spaetzle.

Sun-dried Tomato Sauce from Starinfinitefood.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Autumn Harvest Chili Stuffed Butternut Squash

Autumn Harvest Chili Stuffed Butternut Squash  |  Lemon & Mocha

As I’m writing this post it is cold, rainy and seriously gloomy outside, making it the perfect time to write all about cozy comfort food. This is an easy veggie-packed turkey chili that gets scooped into creamy roasted butternut squash halves. I’m feeling warmer just looking at these photos! I’m kidding, I’m still chilly, but now I’m also hungry.

Autumn Harvest Chili Stuffed Butternut Squash  |  Lemon & Mocha

Of course because I’m me, aka food-obsessed, I still remember the first time I made this dish. I made it for Matt and I in a teeny kitchen; I have no idea how I sliced the butternut squashes in half since our knife was horrible and probably missing the tip. Side note: for best and safest results, make sure you use a good, really sharp, big knife for halving the squashes. It probably took a lot of muscle, cursing, almost cut fingers and help from Matt, but when you’re determined to eat some chili in butternut squash bowls you can make anything happen!

Autumn Harvest Chili Stuffed Butternut Squash  |  Lemon & Mocha

When we sat down to eat it on our tv trays – there was no kitchen table – we were both in love. Then I didn’t make it again until now because my never-ending waiting list of recipes got in the way. Thankfully when I was looking back through my Rachael Ray’s Look + Cook cookbook I stumbled across it and knew I needed to make it again immediately.

Autumn Harvest Chili Stuffed Butternut Squash  |  Lemon & Mocha

My version is a bit different from the original for quite a few reasons, but one in particular is because I’ve added ground turkey instead of keeping the recipe vegetarian. If you do want to eat the meal meatless, skip the ground turkey and instead add in a can of black beans per Rachael’s recipe.

Autumn Harvest Chili Stuffed Butternut Squash  |  Lemon & Mocha

Since there’s a gooey layer of cheese over the top it’s a little difficult to see all the different vegetables packed in there. We have mushrooms, bell pepper, zucchini, corn and onions – and don’t forget the butternut squash! Although I actually just Googled butternut squash and it’s a fruit because of its seeds, but it “is used as a vegetable,” whatever that means. I’ll take that to mean we’re “using it as a vegetable” in this dish so you’re being super healthy and can splurge on dessert, okay? Enjoy!

Autumn Harvest Chili Stuffed Butternut Squash  |  Lemon & Mocha

Autumn Harvest Chili Stuffed Butternut Squash
 
Yield: 6 servings
Ingredients
  • 3 small butternut squash, halved lengthwise and seeded
  • 4 tablespoons extra virgin olive oil, divided
  • 8 ounces ground turkey
  • 8 ounces cremini mushrooms, quartered
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 small zucchini, cut into ½” dice
  • 2 cups vegetable stock
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • Chili powder, see note
  • 1 can diced hatch chiles
  • 10 ounces frozen corn, or 3 ears of corn on the cob shucked
  • 3 tablespoons tomato paste
  • 1 tablespoon maple syrup or honey
  • 1 cup shredded yellow cheddar cheese
Directions
  1. Preheat the oven to 425 degrees F.
  2. Arrange the butternut squash, flesh side facing up, on a large baking sheet. Drizzle the squash halves with 2 tablespoons of the olive oil then season with salt and pepper. Flip the squash over so they’re flesh side down and roast for about 30 minutes. After 30 minutes, carefully turn the squash over and bake for another 15 minutes to brown the edges. If your squash are larger they will need more time to cook to become tender.
  3. While the squash is cooking, heat a tablespoon of the olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the ground turkey, season with salt and pepper and cook until browned, breaking up in the pan as needed. Remove the cooked turkey from the skillet and set aside.
  4. Heat the remaining tablespoon of olive oil. Add the mushrooms, onion and garlic. Season with salt and pepper and cook for about 5 minutes. Then add the bell pepper and zucchini. Season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Turn the heat to medium and add the vegetable stock, smoked paprika, dried oregano, chili powder, can of hatch chiles, corn, tomato paste and maple syrup or honey. Using an immersion blender or a food processor, puree a cup or two of the chili mixture. This helps thicken it. Add the pureed chili back in (if you used a food processor) and add the ground turkey back in. Let cook for 5 more minutes then reduce heat to low until the butternut squash is done.
  5. When the butternut squash halves are done roasting and the chili is ready, scoop the chili into the butternut squash. Sprinkle the shredded cheddar over the mounded chili. Broil the filled squashes for 3 minutes to melt the cheese then serve.
Notes
I don’t like spicy food so I only used about ¼ teaspoon of chili powder. The original recipe calls for 2-3 tablespoons of chili powder so use according to your preference.

Recipe adapted from Rachel Ray’s Look + Cook.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!