Shredded Chicken Avocado Sandwich with Roasted Acorn Squash

It's winter! That means that if you're like me you like to have hearty warm meals that are both comforting and healthy. A good avenue for getting this in a meal is by eating squash! Over the last couple of years, squash has become a staple in my kitchen. It's easy to make, versatile and really healthy. Plus, there are a zillion types of squash! Don't be intimidated by some of their tougher feeling skins, you can make it! Easy peasssy.

Acorn squash (i.e Cucurbita pepo var. turbinata for the food nerds and biology majors) is one of my favourites. It is a winter squash that has a delicate, light taste with a rich vibrant colour that looks pretty on any plate or in any soup. It is high in potassium and of course, like any squash, fibre! Good ol' fibre that doesn't just exist in plain cereal or carrots. Also according to wikipedia, acorn squash is in the same family as summer squashes (zuchinni etc) but it somehow a winter squash- Weird.

Have fun with cooking squash! 

Cookin Tunes:
In a Song [Hunter Hayes]
Wonder [Bethel Music ft Amanda Cook]
The Cure for Pain [Jon Foreman]

Shredded Chicken Avocado Sandwich with Roasted Acorn Squash

1 acorn squash

1 cup shredded chicken. I used leftover Dijon sage roasted chicken- recipe here.

1 half ripe avocado

1 tsp smoked paprika

1 piece of celery

salt and pepper to taste

1 cup baby spinach

Your favourite sandwich bread. I used baguette! Try it- recipe here.

 1. Preheat oven to 350F. Cut acorn squash in half and place flesh down on a baking tray. Bake for ~30 minutes or until the skin is easily pierced by a knife. When done, let cool and then peel the skin and remove the squash. Chop and season with salt and pepper.

2.  Finely dice celery and place in mixing bowl.

3. Combine chicken, avocado, paprika in same bowl as celery and mix well.

4. Spoon onto fresh, sliced baguette with the baby spinach on top.

5. Serve with acorn squash and enjoy!