Butternut, acorn, spaghetti, doesn’t matter to me, I love squash any time of the year but especially the fall and winter times. I usually just grab it any time it goes on sale, my favorite grocery stores are Hy-Vee or Trader Joes. They always have a good selection of natural produce to choose from.
This recipe would also work if you wanted to just cube the squash and then mix it together in a bowl if you don’t want to go through the hassle of stuffing it.
When you get your squash you want to cut it in half the long way and hollow it out. Then using avocado spray, spray the acorn squash generously and sprinkle on salt. Place the squash on a cookie sheet and bake at 425 degrees for 35 minutes. At this time, you can add your chicken to the baking sheet as well if you don’t want to use a rotisserie chicken. I’m all about the easiest method though.
On the stove or in the microwave, make rice. My favorite is rice pilaf which has a few different grains (white and brown rice, quinoa) and veggies in it. If you just want one type of rice, go ahead and make the rice and then you can add your own separate vegetables to it.
To check if the squash is done, stick a fork in it, if it’s easy for the fork to go in, it’s done. If it’s too tough, the fork won’t go in easily or it will get stuck in there.
Once the squash is done, it’s easy to assemble. Just toss in the rice, veggies, and chicken, top with some salt and mix it together! When you eat it, it’s like a bread bowl from Panera where you can just scrape out the sides as you eat it!