Recipe Ingredients
- 4 acorn squash, halved lengthwise, seeds removed
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) package Del Corazon Grilled Chicken Chipotle
- 2 cups cooked long-grain white rice
- 1/2 cup chopped toasted pecans
- 1/4 cup dried cranberries
- Chopped fresh parsley, for garnish
Recipe Directions
- Preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Rub each squash with 1 tablespoon of olive oil. Season with salt and pepper, and place onto prepared baking sheet, cut-side-down. Roast until fork-tender, about 25 to 30 minutes.
- Meanwhile, place sauce pouch from grilled chicken chipotle box in bowl of warm water to thaw.
- Combine chicken, sauce, rice, pecans and cranberries in large bowl. Invert squash on baking sheet and fill evenly with chicken mixture.
- Bake for an additional 5 to 8 minutes, or until chicken is fully heated through. Garnish with parsley and serve.
