This dish was so good.
You need:
1 acorn squash
1 chicken breast
1 tsp olive oil
1/4 chopped onion
1 stalk of celery, chopped
1/2 c. chopped kale
1/4 c. cranberries, fresh or dried
1/4 c. cooked brown rice
1/4 c. chopped mushrooms
2 Tbsp slivered almonds
1/2 tsp sage
1/2 tsp ground thyme
dash of cinnamon
salt and pepper
Cut the acorn squash in half and scoop out the seeds. Bake at 400 degrees, cut side up, for 40 minutes.
Chop the chicken breast up into small pieces and sautee in olive oil with the onion and celery until cooked through. Add in the rest of the ingredients and cook until the kale is wilted and everything smells nice.
Spoon the mixture into the squash and bake at 375 for another 15 minutes.
