Kabocha Chicken Tacos

Kabocha “Tacos” 

2 mini kabocha squashes, halved and cleaned
2 ripe avocados
1/2 cup Herdez salsa
Sea salt and pepper
1/4 c. fresh cilantro, chopped
2 large chicken breasts, grilled and diced (and seasoned with sea salt and pepper)
Additional salsa and cilantro

 

Preheat the oven to 425.  

In a large baking dish, place all four mini squash cup halves face up, and cover with foil.  

Bake for approximately 40 minutes.  

 

These kabocha “taco shells” should be somewhat soft and sweet, but should remain firm enough to hold their shape and to cradle the precious inside ingredients.

In a separate bowl, mash the avocado, adding the salsa, salt, and cilantro.
Once the squash finish baking, divide the guac evenly among the four halves, top with diced chicken, and pile on additional salsa and cilantro, just as you would stuff a traditional taco shell.  
After all, these ARE Kabocha “Tacos.”

Top with added cheese or other fixings, if you so desire.
Consume.