2 acorn squash, halved and seeds removed
olive oil, as needed
salt and freshly ground black pepper
1/2 cup shredded chicken
2 cups baby spinach
1/2 cup pomegranate arils
balsamic vinegar, to taste
Preheat the oven to 425˚F. Drizzle the squash with olive oil and season with salt and pepper. Place cut side down on a parchment paper lined baking tray. Roast for about 30-35 minutes, or until tender.
Let squash cool slighly, then divide the spinach and chicken among the 4 halves. Add pomegrante arils, season with salt and pepper and drizzle with balsamic to taste.