"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! "
Roasted Acorn Squash With Spinach, Shredded Chicken, Pomegranate Seeds And Balsamic Vinegar
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Ingredients
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
Directions
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.