Chicken Squash Bowls

By Stacy_K

Ingredients

• 1 acorn squash
• juice and zest of an orange
• pinch of salt and pepper
• 1 T. All Spice
• (I like the Autumn Spice from Breckenridge Spice Merchants https://secure.spicemerchants.biz/sm/)
• 2 chicken breasts seasoned with salt and pepper and smoked paprika
• 2 T. olive oil
• 1/2 of a yellow or red onion
• 2 cloves minced garlic
• 1 cup diced butternut squash
• 1 cup diced zucchini
• 1 cup diced yellow squash
• pinch of salt and pepper
• 2 t veggie seasoning
• (I like Bombay Veggie from Frontier http://www.zeer.com/Food-Products/Frontier-Bombay-Veggie)

Details

Servings 2

Preparation

Step 1

Slice an acorn squash in half (longways - from stem to bottom, not around the middle). Remove the seeds (you can cook these like pumpkin seeds). Lay on a baking sheet lined with foil. Juice and zest each half with an orange. Sprinkle with salt and pepper and all spice or autumn spice. Cover with foil and cook in a 400 F oven for 1 hour.

While that is cooking grill 2 chicken breasts seasoned with salt and pepper and smoked paprika.

In a large pan add olive oil and saute onion and garlic on medium-high heat for about 2 minutes. Add diced veggies. Season with a pinch of salt and pepper and Bombay Veggie. Place lid on pan and steam on medium heat for about 15 minutes stirring occassionally.

Cut up chicken breasts and add to squash mixture. Fill each acorn squash half and serve.