Stuffed Acorn Squash

Preheat oven to 350 degrees F.

To prep the acorn squash, stab it a few times with a fork and microwave it for abut 4 minutes. This will make it so much easier to cut and will majorly decrease cooking time!

In a sauce pan, add one cup rice, 1 teaspoon butter, and the can of consomme. Bring to a boil, then lower heat and let simmer for 10 minutes until rice is thoroughly cooked. Then remove the pan from the heat and set aside.

In a large skillet, melt 1 Tablespoon of butter. Add chopped celery, zucchini, onions, green onions and garlic. Saute for about 5 minutes. Add in chopped chicken breast and let the mixture cook for another 5 minutes over medium heat, occasionally stirring to brown everything evenly. Pour in contents of stuffing pack and add water according to the package directions. You can add the stuffing to the same pan as the veggie/chicken mixture. Cook according to package instructions. Once stuffing is fluffy, add in the rice mixture and sage. Let simmer for 4 minutes.

Cut each acorn squash in half lengthwise. Using a spoon, scoop out seeds and create a hole in the center. Scoop stuffing and chicken into the hole. Bake for about 20 minutes.