I’m highly embarrassed in regards to these photos.

I’ve been stockpiling posts…and this one has been in the hopper for some time.

Late at night…iPhone = no bueno.

I promise it was gooooooood.

It’s a bowl. It’s a little squash. It’s kind of like a “pot,” and it’s filled with chicken and avocado!

I love how the warm chicken simply melts the creamy avocado and fills the sweet little squash pot with delight.

I’ll bet you’ll enjoy it too!


Chicken Avocado Squash Pot

1 medium Carnival Squash
1 large chicken breast
Mediterranean sea salt and pepper, divided
Juice of 1 lemon
1 large avocado, peeled and chopped
1 Tbs. balsamic vinegar
1 Tbs. Kasandrinos Extra Virgin Olive Oil
2 tsp. Dijon mustard
1 Tbs. fresh basil, cut into chiffonade

Preheat the oven to 425 degrees. Using a sharp knife, cut the “lid” off the Carnival squash pot. Scoop out the inside seeds, pop the lid back on, and wrap in foil. Bake for 40 minutes, until soft, but still holding structure.
In a glass baking dish or Dutch oven, season the chicken breast with Mediterranean salt and pepper, and drizzle with lemon juice. Bake, covered, for 35 minutes, until done, but very juicy.

Pulling the items out of the oven, prepare the “marinade,” or dressing of sorts, by combing vinegar, oil, mustard, and additional salt and pepper, as well as whisking in the fresh basil. 
Add the chopped avocado to the dressing.
Once cool enough to handle, but still hot for the “melting magic,” chop the chicken breasts into similar sized pieces as the avocado.

Fill the squash pot and enjoy all the warm creamy goodness.

**Oh, and on a side note, the skin of this crazy speckled squash is edible. So, you can actually gobble up the whole deal, if you so desire.


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