Stuffed Kabocha Squash

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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!

* Per serving · 4 servings · Values may vary.