Eating Clean

I recently started the Whole30, which essentially means I have cut out alcohol, sugars, processed foods, legumes and grains from my diet in an effort to reset my digestive system.  Since this requires a lot of eating at home, I have been cooking non-stop since I started.  The other night I made this delicious easy stuffed squash (Zack even approved it... yet another sneaky way to get a "Meat and Potatoes" man to eat veggies).

Ingredients
1 acorn squash, halved and deseeded
2 Tbs coconut oil (or olive oil, if you have that on hand) - split
1 pound of organic chicken breast, diced
2 egg whites
1 small shallot
1 zucchini
4 crimini mushrooms
1 large carrot
2 cloves garlic
1 tsp basil
1 tsp marjoram
1/2 tsp red pepper flakes
1/2 tsp sea salt
1 tsp cinnamon (optional)

Directions
Squash

1. Preheat oven to 400 degrees
2. Place deseeded squash onto a baking sheet, face up
3. Spread 1 Tbsp coconut oil over both halves and sprinkle with cinnamon (cinnamon is optional but it gives it a great flavor) and sea salt
4. Bake for 35 minutes, or until soft

Stuffing

1. In a preheated saute pan, add 1 Tbsp coconut oil and chicken.  Cook thoroughly
2. While the chicken is cooking, place the shallot, garlic, zucchini, carrot and mushrooms in a food processor and combine until vegetables are fine.
3. Add vegetable mix to chicken and cook until tender (about 5 minutes)
4. Once cooked, toss with herbs and remove from heat.  Add egg whites and combine all ingredients.
5. Place stuffing inside the halved acorn squash and return to the heated oven to cook for 30 minutes
• If the acorn squash is too shallow, feel free to hollow out some of the squash and add it to the mixture.  I had some leftover stuffing so I placed it in a small glass dish and baked alongside the squash - made a great breakfast for the next day!

Serves 2