Roasted Acorn Squash With Spinach, Shredded Chicken, Pomegranate Seeds And Balsamic Vinegar
"Squashing those extra dishes with these yummy acorn squash bowls! Roasted acorn squash filled with lettuce, shredded chicken, pomegranate seeds, and topped with balsamic vinaigrette! Total lazy girl Fall salad! "
-- @bazaarlazarr


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.