📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the acorn squash: Carefully halve the acorn squash lengthwise using a sharp knife. Scoop out the seeds and stringy fibers from each half. Drizzle the cut sides with 1 tablespoon of olive oil, and season with salt and pepper.
3. Place the squash halves cut-side up on the prepared baking sheet. Roast for 45-50 minutes, or until the flesh is tender and easily pierced with a fork. You'll know their ready when they are slightly soft, but not falling apart.
4. While the squash is roasting, prepare the chicken and quinoa. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, garlic powder, and paprika. Try not to overcook the chicken as it will continue cooking inside the squash.
5. Add the cooked quinoa, diced apple, dried cranberries, chopped celery, and sage to the skillet with the cooked chicken. Stir to combine all ingredients evenly.
6. If using, stir in the crumbled goat cheese into the chicken and quinoa mixture. This adds a lovely creaminess and tang, but it's completely optional.
7. Once the acorn squash is roasted, remove it from the oven. Using a spoon, carefully fill each squash half with the chicken quinoa mixture, packing it in gently. Don't be afraid to overfill them slightly!
8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the top is lightly browned.
9. Remove the Chicken Quinoa Stuffed Acorn Squash from the oven and let it cool slightly before serving. Garnish with fresh parsley or thyme, if desired. I also like to drizzle a little balsamic glaze over the top for a touch of sweetness.
10. Serve the stuffed acorn squash warm. Each half makes a satisfying and wholesome meal. Enjoy!