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Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 1 carnival squash (about 1 pound 7 ounces)
- 1 tablespoon butter
- 2 teaspoons brown sugar
- 2 chicken legs, poached
- 1 teaspoon olive oil
- 1 cup chopped red onion
- 2 cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
Method
- 1. Preheat oven to 375 degrees F (350 degrees F with convection) and wash the squash thoroughly.
- 2. Cut the squash in half and scoop out the seeds. Place cut side down in a dish and fill with 1/2" of water. Bake for 30 minutes. While it's baking, hand shred the chicken. Set aside.
- 3. Remove from the oven and flip over. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar. Bake for another 15 minutes. Set each squash half (open side up) on a plate.
- 4. Heat a small saute pan with olive oil. Add onions and garlic and stir around until softened. Add chicken, chili powder, and cumin. Season to taste. Divide in half and fill each squash half. Serve.
