1 cup rice, cooked 1 squash (acorn or Butternut), split in half and seeds removed 1 tablespoon vegetable oil 1/2 onion, small dice 1 apple, diced 1/4 teaspoon dried thyme 1 cup cooked chicken meat Salt and pepper, to taste
Preheat oven to 400F. Place squash on a cookie sheet and drizzle with oil, salt and pepper. Cook in oven for 50 mins. Meanwhile, cook rice per direction on the package; set aside. Heat oil in a sauté pan over medium heat. Add onion and sweat will translucent. Add apple and cook till soft. Remove squash from the oven and cool. Scope out flesh of squash and dice. Add squash to the onion apple mixture in pan and heat. Add thyme, chicken, and water or chicken broth if needed. Simmer for 5 minutes or until meat warm. Season with salt and pepper. Serve each bowl with 1/2 cup rice, ladle mixture on top.