I love meals that are well balanced and easy. Having two young kiddos, I need to have recipes that are low-key for our family on weeknights. I feel as though this recipe has hardly any cooking involved, it's that easy. I have even popped the squash and chicken in the oven then went to workout (at home), pulled the food from the oven to cool, took a shower while things were cooling, then finished the dish and sat down to eat. I think most people can relate to the importance of multitasking on the weeknights.
This harvest bowl has it all; proteins, carbs, fats and herbs. I like to run and workout which leads to carb cravings and acorn squash curbs those cravings for me. When I first started cooking acorn squash I was a bit intimidated, but after a while I realized it's so quick and easy. If you haven't tried it before I would describe it as sweet and nutty. It's less sweet than butternut squash, but sweeter than spaghetti squash, and pairs nicely with cinnamon. The season for acorn squash is October-December, so get it while you can!
This recipe is Whole30 compliant and low-FODMAP!
January means Whole30 month for many new and returning health enthusiasts. Meal planning and quick snacks will be crucial for week nights that always seem to end in a time crunch; this recipe is quick, simple and comfort food at its best. We make this meal multiple times during the month of January; Its warming spices taste amazing during the cold winter months.
I would add onions to this dish if FODMAPs are not an issue for you. The Low-FODMAP diet has to restrict garlic and onions due to their fructan content. Onions and garlic contain sulfur which have great health benefits: detox, immune boosting, anti-inflammatory, insulin support, just to name a few. They are nutrient dense and have huge health benefits for those who do not need to avoid high-FODMAP foods.
Adding onions and/or garlic will still make this recipe "legal" for all diets listed in the title of the post, except low-FODMAP.
1 large acorn squash
2 tablespoons coconut oil
2 tablespoons cinnamon
2 cups roasted chicken, shredded
⅓ cup fresh parsley
Pinch of nutmeg
½ teaspoon salt
Cut the acorn squash in half and remove the seeds and stringy pulp. I like to save the seeds and roast them (just like pumpkin seeds).
Mix the coconut oil and cinnamon together and divide evenly among the the halved squash.
Place in the oven, cut side up. I place mine direction on the rack (no dirty dishes!).
Bake at 425 degrees for 30 minutes, or until the squash is fork tender.
Remove the squash from the oven and set it onto a cooling rack until it can be handled.
Shred the chicken and place two cups in an oven safe dish. If you're chicken is cold place it in an oven proof dish and let it warm up while the squash is baking. I will usually have leftover chicken in the fridge, but a store bought rotisserie chicken works too.
Once the squash is cool enough to handle scoop flesh of the squash right into the dish with the chicken.
Mix in the parsley, nutmeg and salt. Toss all the ingredients together and serve. Enjoy!