Recipe of the Week: Chicken Salad in an Acorn Squash Bowl

For more info check out Christi @bazaarlazarr


2 acorn Squash, halved & seeds removed

Olive Oil

Salt & Fresh Ground Black Pepper

1 cup Shredded Chicken (bake or get a rotisserie chicken)

2 cups Baby Spinach

1/2 cup Pomegranate Seeds

Balsamic Vinegar


1. Preheat over to 425 degrees

2. Line a baking sheet with parchment paper

3. Drizzle the squash with olive oil

4. Season with salt and pepper

5. Place cut side down on the baking sheet

6. Roast for 30-35 minutes, or until fork tender

7. Let squash cool slightly

8. Divide the spinach and chicken among the 4 halves

9. Top with pomegranate arils

10. Season with salt and pepper

11. Drizzle with balsamic to taste

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