Moroccan Chicken Stuffed Acorn Squash

1½-1¾ pounds boneless chicken thighs (fresh or frozen)
2 medium sweet potatoes, cubed
2 small onions, diced
5 cloves garlic, minced
¼ cup dried cranberries
1½ teaspoons cumin
1½ teaspoons cinnamon
1½ teaspoons ginger
1½ teaspoons turmeric
1½ teaspoons kosher salt
pinch of saffron
2 cups chicken broth (preferably low sodium)
2 medium acorn squash
1 teaspoon olive oil
juice from ½ lemon
¼ cup cilantro, chopped
¼ cup capers, drained

Recipe adapted from paleonadime.blogspot.com.

For a heartier meal, try adding a grain, such as quinoa, to the chicken filling.

Combine chicken thighs, sweet potatoes, onions, garlic, cranberries, spices, salt, and saffron in a slow cooker. Pour chicken broth over everything. Set slow cooker to low and cook for 7 hours (or high for 5-6 hours).

With one hour remaining (or when ready to serve), preheat oven to 400°F. Cut each acorn squash in half lengthwise. Scoop out the seeds and "guts." Rub or brush oil onto the flesh of each squash half. Place cut side down on a foil-lined baking sheet. Roast in the oven for 30-45 minutes, until the squash is easily pierced with a fork.

Before serving, stir chicken mixture with a wooden spoon to shred the chicken. Stir in lemon juice. Divide chicken filling among the 4 warm squash halves. Top each squash half with 1 tablespoon of capers and 1 tablespoon of chopped cilantro.

Serving Size: Makes 4 stuffed acorn squash halves

Number of Servings: 4

Recipe submitted by SparkPeople user CBUSMARIA.