Chicken Salad in an Acorn Squash Bowl

Ingredients
2 Acorn Squash, halved and seeds removed
Olive Oil
Salt & Fresh Ground Black Pepper
1 cup Shredded Chicken (You can either bake some chicken breasts, or get a rotisserie chicken)
2 cups Baby Spinach
1/2 cup Pomegranate Seeds
Balsamic vinegar

Instructions:

1. Preheat the oven to 425˚F
2. Line a baking sheet with parchment paper
3. Drizzle the squash with olive oil
4. Season with salt and pepper  
5. Place cut side down on the baking sheet
6. Roast for 30-35 minutes, or until fork tender
7. Let squash cool slightly
8. Divide the spinach and chicken among the 4 halves
9. Top with pomegranate seeds
10. Season with salt and pepper
11. Drizzle with balsamic to taste