Roasted Acorn Squash Stuffed with Baked Chicken Enchilada 

Ingredients:

• 2 acorn squash, halved and center scooped out
• 2 cups shredded chicken
• 1 cup black beans
• 1 cup corn kernels
• 1 10oz can red enchilada sauce
• 1 cup shredded cheese
• 1 avocado, sliced for garnishing

Instructions:

1. Preheat oven to 350F
2. Place squash on cookie sheet and roast in the oven for 20 minutes. 
3. In a large pot or skillet place the chicken, enchilada sauce, corn kernel and beans. Allow mixture to simmer and flavors come together. About 20 minutes.
4. Once squash is softened place the chicken mixture into the centers of the squash and top with shredded cheese. Place back into the oven for an additional 25-30 minutes.