• 6 small to medium acorn squash, halved
• pan spray
• 1 tablespoon olive oil
• 1 lb ground chicken breast
• 1 cup bell peppers, small diced
• 1 cup yellow onion, small diced
• 3 garlic gloves, minced
• 2 teaspoons Kosher Salt
• 2 teaspoons Chorizo Bomb 
• 1 jalapeño, thinly sliced
• 1 cup sharp cheddar, shredded

Preheat the oven to 375 degrees F.

Cut about half an inch off of the tops and bottoms of acorn squash. This is so they lay flat while roasting. Once acorn squash are trimmed, cut them in half and using a spoon, scoop out the insides and discard.

Line a half-sheet tray with parchment paper and arrange all of the acorn squash on it, open side up and lightly spray them with olive oil spray. This will help them caramelize while cooking.

Roast the squash for 45 minutes or until tender.

Meanwhile in a large sauté pan over medium-high heat, add the olive oil and ground chicken. Cook until the chicken is starting to brown and add the peppers, onion and garlic. Cook until the veggie mixture is translucent, then add the Chorizo Bomb and salt.

Once the acorn squash is fork tender, fill the squash with the chicken mixture and add a sprinkle of shredded cheddar cheese on top of each acorn squash. If you're a lover of heat, garnish the stuffed squash with some sliced jalapeño.

Put the stuffed squash back to the oven and broil for 2 minutes or until the cheese is melted and browned. Serve immediately. Feel free to garnish with a dollop of sour cream or salsa.