4 small sunburst squash
1 cup of shredded organic chicken
1 cup spinach leaves (or any greens on hand)
1/2 cup grated parmesan cheese
1/2 chopped yellow onion
1 minced clove of garlic
2 tablespoons olive oil
Salt and Pepper
In a wide skillet, bring a depth of 1 inch of water to a simmer.
While you're waiting for the water, slice a small portion of the ends off each squash. This will allow easier access to scoop them out, and also give them a 'foot' to stand on.
When the water is ready, add the squash and let cook for five minutes on each side. When time has elapsed, remove from the water and allow to cool for a few minutes.
Empty the water and dry your pan. Return it to the stove set on a burner at medium-high heat. Add your couple tablespoons of vegetable oil and let it heat up.
In the meantime, scoop out the squash cavities. Save all the scooped out flesh! Use a clean towel to squeeze out the water left in the scooped out flesh. Chop them up and add them to the oil along with your chopped onion.
Saute the onion and squash until they just start to turn a golden color (4-5 minutes), then add your minced garlic. Cook for 30 more seconds and remove from heat. Allow to cool for 5 minutes.
Once cooled off a little, add the spinach, chicken and 1/2 Cup of Parmesan cheese to the mixture. Season to taste with salt and pepper!
Assembling the Squash -
Preheat oven to 400 degrees Fahrenheit. Stuff each squash with equal amounts of the filling. Top each squash with equal portions of the remaining Parmesan cheese. Bake for 15-20 minutes, or until the squash are cooked thoroughly and the cheese top has become golden.