Garnishes - shredded cheese and additional cilantro.
Preheat the oven (or grill) to 400°F.
Wash the outside of the squash.
Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
Melt the butter in a small dish and add the maple syrup. Brush the mixture over the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
Stir the salt, pepper, chili powder, and cumin together and sprinkle it over each half of the squash.
Bake for 45 to 50 minutes or until the squash is fork-tender.
Chicken Chili - Make while squash is baking
Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chicken and onion. Cook until the chicken is completely cooked. If necessary, drain off any fat.
Stir in cumin, chili powder, salt, and pepper. Cook until the spices are aromatic.
Add black beans, tomatoes. cilantro and jalapeno. Stir to combine. Salt and pepper to taste. Cook until heated through.
Spoon the chicken chili into the cooked squash. Garnish with cheese and cilantro and serve.
If you need more moisture in the chili mixture, you can add water. Make sure to taste it after each addition. Adjust salt, pepper, chili powder, and cumin levels.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.