Chicken and Vegetable Stuffed Squash

The harvest bounty is practically synonymous with squash, which is great for me because it's my favorite food! In this dish, I wanted to highlight the seasonal produce by using items I received in my CSA box from Farm Fresh To You. I've been getting the bulk of my produce from CSAs for about two years now and I love it!It saves me time spent grocery shopping, plus it helps me get creative in the kitchen with unique, heirloom varieties of produce that the market doesn't usually carry, like the small, sweet nantes carrots I used in this recipe.Even better, I know my money is supporting local farms and organic agriculture in California.

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What's a CSA box, you ask? CSA stands for C ommunity S upported A griculture, where you buy a "share" of a farmer's crops and in turn receive a box of produce and/or other goods from local farms. Farm Fresh To You serves almost all of California with 100% organic, local produce, plus they have tons of great add-ons like pasture-raised eggs, local raw honey, rice, and nuts. They offer a number of different box types and sizes so you can chose what fits your needs.

What I love most about Farm Fresh To You is the recently-added "customize" feature that allows you to pick what you want in your box. Want more green beans but don't dig beets? You can easily add or swap produce as long as it stays at or above the base price of your box. I love customizing mine when I know I'm going to need something for an upcoming event Thanksgiving, anyone? If you don't want to choose, that's fine too! Customizing is totally optional.

Now on to the recipe: This is perfect for dinner, but would also make a great addition to the Thanksgiving table. It's total fall comfort food!

Chicken and Vegetable Stuffed Squash

1 medium acorn squash, halved and pulp removed

2 tablespoons olive oil

1 yellow onion, diced

3 cloves garlic, minced

5 nantes carrots, sliced

3 stalks celery, sliced

1 chicken breast, chopped

salt and pepper, to taste

3 leaves kale, de-stemmed and chopped

1. Preheat oven to 375F. Cut pointed ends off of acorn squash to create a stable bowl.Rub inside of squash with 1 tablespoon olive oil and sprinkle with sea salt. Place halves on a lined baking sheet and bake for 40 minutes, until tender.

2. Pour 1 tablespoon olive oil into a large skillet and heat over medium heat. Cook onion and garlic for two minutes until softened and fragrant. Add in carrots and celery, cooking for another 3 minutes. Add chicken to the pan and season with salt and pepper, cook for 2-3 minutes per side. Mix the whole thing together and remove from heat. Stir in the kale and let sit for 3 minutes until softened.

3. Remove squash from the oven and spoon the vegetable and chicken mixture into the wells. Serve and enjoy!

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Posted in Moving and Relocating Post Date 03/15/2018


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