- 3 tablespoons melted coconut oil, or olive oil, divided
- 2 medium acorn squash
- 1½ Ibs (750 g) ground chicken
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 1 medium carrot, shredded
- 2 or 3 cloves garlic, minced
- 1 large egg
- 1¼ teaspoons sea salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ to ½ teaspoon dried red pepper flakes
- Preheat oven to 350°F (175°C).
- Brush 2 tablespoons of the coconut or olive oil on the bottom of a large roasting pan or baking dish.
- Cut the squash in half and remove the seeds and pulp with a tablespoon. Place in the prepared pan.
- Place the ground chicken in a large mixing bowl and set aside.
- Place a skillet over medium-high heat. Add the remaining 1 tablespoon oil. When hot, add the onion, pepper and carrot and cook for 3 minutes.
- Add the garlic and cook for 1 minute more, then remove from heat and let cool.
- Add the egg, salt, pepper, basil, thyme, parsley and red pepper flakes to the ground chicken. Then add in cooled vegetables. Combine well with your hands, but do not overmix.
- Scoop the mixture into the 4 acorn halves, distributing evenly.
- Bake for 1 hour and enjoy!