Stuffed Acorn Squash

Acorn Squash is definitely my favorite squash!
Winter squashes are so easy to bake or if you are in a hurry, microwave. I am able to buy them before the local fruit stands close and keep them stored all winter long.  This squash was one of the yellow ones. I think they are better than the green and orange ones, but who am I kidding they are all good. 

This is so simple, cut the ends off of the squash, then cut it length wise. Scrape out the seeds with a spoon then drizzle some olive oil and coat all of the flesh with a thin layer. Simply season and bake. I do it at 400 for 30 minutes.

Stuff with whatever meets your fancy. Usually I would prep what I want to stuff it with and bake it all together. But I was in a hurry so while my squash was baking I prepped my "stuffing". I cooked a half cup of brown rice, while that was simmering I mixed a can of chicken, a tablespoon of Greek yogurt and chopped up tomatoes together in a bowl then when the rice was done I mixed it in as well. Some pepper and onion powder to top it off. Filled up the squash and a yummy healthy lunch was served!

FYI: These are REALLY good with brown sugar, cinnamon, and maple syrup as semi-guilt free dessert.