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1.
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Preheat the oven to 425 degrees F. Brush the insides of the squash quarters with melted coconut oil.
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Place them on a baking tray and roast them in the preheated oven for 20 minutes or until the squash is tender but still holds its shape.
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Then remove it from the oven and set aside.
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2.
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While the squash is roasting, dice the onion and broccoli.
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Heat olive oil in a skillet over medium heat.
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Add the onion and broccoli and saute for about 4-5 minutes.
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Core and dice the apple while this is cooking.
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3.
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After 4-5 minutes, turn the heat to medium high and add the chicken and apple into the onion mixture.
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Brown all the ingredients for about 2 minutes.
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Add the balsamic vinegar, turn the heat down to medium and cook until the chicken is no longer pink.
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4.
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Divide the chicken mixture equally and stuff it into each of the squash boats.
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Heat for 10 minutes at 375 to 400 degrees F. (I have a convection oven here in Japan, so when I convert recipes back for a conventional oven it is not an exact science.
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All you want to do is get the stuffed squash piping hot without getting the stuffing too brown.)
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This is a great make-ahead dish as you can prepare the boats earlier in the day and simply reheat as needed in the oven.
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I dont recommend using a microwave (ever) because it will toughen up the squash and dry out the filling.
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Also, if you have any leftover filling, it makes a great breakfash hash topped with a fried egg!
