1 pound boneless skinless high quality chicken breast or thigh, diced
5 gem squash, halved (if they are too hard to cut soften them in the microwave for 1 minute).
1 bunch of small leeks (or 1-2 large ones), clean and minced
3 garlic cloves, minced
1 TBS coconut oil
1 cup low sodium chicken or vegetable broth
1/2 tsp dried thyme
Pinch of dried parsley
Salt and pepper to taste
Olive oil to drizzle
Place the squash open side down in a large pot with a steamer basket for 15 minutes (you may need to prepare the squash in batches).
Heat the oven to 375oF.
In a separate pan, sauté the leeks and garlic in the coconut oil. Add the chicken and cook half way. Add the broth, herbs and salt and pepper, and then cook until the chicken is done all the way through and most of the broth is evaporated.
Remove the squash from the steamer and place open side up on a cookie sheet. Using a spoon, remove the seeds and stuff with the chicken mixture.
Cook for 35 minutes or until the squash is soft and the chicken is brown.
Drizzle with olive oil and enjoy.
Spaghetti squash will work for this recipes, however you only need 1-2 large spaghetti squash as these are larger than gem squash and cooking times may vary.
I started my first diet when I was 13. The low fat diet I followed
was super easy. All you had to do was keep your fat down to 20 grams a
day. You could eat cookies and processed junk, as long as the food was
low-fat. And guess what? It worked. I lost 10 pounds over the summer,
but that is about all I did that summer. I was too hungry and tired to
do anything else… I really couldn’t function, and guess what else
happened? I gained all the weight back the next year.