BBQ Chicken Stuffed Acorn Squash

Ingredients

• 1.90 pounds of chicken breats
• 2 cups water
• seasonings you have on hand, like bay leaves, dried rosemary, fennel seeds to season the chicken
• 3 tbsp ghee butter
• 3/4 cup Matty's organic barbecue sauce
• 1 tbsp chili powder
• 1 medium red onion
• avocado
• himalayan salt
• chili flakes
• lime wedges

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut each acorn squash in half. Brush the insides with 2 tbsp melted ghee butter and season with himalayan salt. Place in pan and bake for 30 to 40 minutes or until until squash can be pierced with a fork. Remove from the oven.
3. While squash is baking, place chicken breasts in a pot and cover with water.
4. Add bay leaves, dried rosemary, fennel seeds and salt. Let it boil. Turn heat to medium, and let simmer for around 10-15 minutes.
5. Let it cool and shred using two forks.
6. In a skillet, melt 1 tbsp ghee, add the red onion slices, himalayan salt and stir to coat the onions with butter. Let cook, stirring occasionally. Transfer to a bowl.
7. In the same pan, combine shredded chicken, bbq sauce and chili powder.
8. Stuff squash halves with chicken mixture and onions.
9. Warm it up in the oven for around 10 minutes. Top with avocado, lime juice & chili flakes.