Any which way you decide to cook it, it will be delicious!<\/p>\n
![\"chicken](\"https:\/\/i0.wp.com\/adlibmom.com\/wp-content\/uploads\/2017\/10\/stuffed-acorn-squash-4.jpg?resize=1024%2C768&ssl=1\")
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For the recipe I used chicken breasts, mushrooms, sweet onion, and sage. The fresh sage added into the chicken mixture adds to the warmth of the dish and as a plus makes your kitchen smell good. This recipe can easily be made vegetarian.<\/p>\n
The squash I used were on the smaller size so I bought three. Since they were a little small I had filling left over so I put it on the table and we just added it to our plates. It works out just fine and it gets all eaten up. If you use larger squash then all the filling will should fit. If not, just put it a bowl and place it on the table.<\/p>\n
![\"chicken](\"https:\/\/i0.wp.com\/adlibmom.com\/wp-content\/uploads\/2017\/10\/stuffed-acorn-squash-2.jpg?resize=1024%2C768&ssl=1\")
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To roast the squash, cut off the stem and then cut in half lengthwise, scoop out the seeds and place on a baking sheet. Brush with olive oil and sprinkle with salt in pepper. Turn the squash over, so the cut side is down and place in the oven.<\/p>\n
While the squash is roasting prepare the filling. This is a meal that can be made in 35-40 minutes. If you have leftovers that’s ok, that means you have lunch for tomorrow.<\/p>\n
![\"chicken](\"https:\/\/i0.wp.com\/adlibmom.com\/wp-content\/uploads\/2017\/10\/stuffed-acorn-squash-3.jpg?resize=1024%2C768&ssl=1\")
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![\"chicken](\"https:\/\/i0.wp.com\/adlibmom.com\/wp-content\/uploads\/2017\/10\/stuffed-acorn-squash.jpg?resize=150%2C150&ssl=1\")
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