I love the assortment of squash that fall brings to the local markets and am always looking for new ways to serve one of my favorite foods. The latest recipe to join my collection:Chicken Salad in Acorn Squash
acorn squash
chicken breasts or rotisserie chicken
low-fat mayonnaise
low-fat sour cream or plain yogurt
vinegar (whatever you have on hand)
dried cranberries
roasted cashews
salt and pepper
Cut the squash in half, cleaning out seeds with a spoon, and microwave or roast until desired tenderness.
Meanwhile, poach chicken and shred with forks or shred a pre-cooked rotisserie chicken (a great way to use leftovers). Drop into a medium bowl. Add mayo, sour cream and a splash of vinegar, using just enough to moisten the chicken. Stir in cranberries, cashews and salt & pepper to taste. (Note: it's easy to substitute or add other ingredients like pine nuts, celery, onion, grapes, etc.)
Spoon chicken salad into the warm squash halves and serve immediately.
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