Ingredients

• 1 medium
  squash, red hubbard or acorn
• 1/4 teaspoon
  salt
• 1/2 teaspoon
  onion powder
• 2 1/2 cups
  water
• 1
  chicken bouillon cube
• 1 teaspoon
  butter
• 1 cup
  brown rice medley 
• 2 tablespoons
  oil
• 1 small
  shallot, minced
• 1 clove
  garlic, minced
• 1 to 2 cups diced
  cooked chicken (rotisserie chicken)
• 1/4 cup
  chicken broth
• 1/2 teaspoon
  poultry seasoning
• 1/2 cup
  dried blueberries or cranberries

Cooking Directions

1. Wash squash, cut squash in half. Remove and discard loose fibers and seeds. Prick inside of each squash half with a fork. Sprinkle inside with salt and onion powder. Place squash in a 13 x 9- inch baking dish; add 1/2 inch water. Bake, uncovered at 350º for 45 minutes.
2. In a large saucepan, bring water and bouillon cube to a boil. Add butter and brown rice medley. Bring back to a boil. Reduce heat and simmer, covered for 35 minutes. Remove from stove, let rest covered 10 minutes.
3. In a medium skillet, heat oil over medium heat. Add shallot and garlic, saute for 3 to 5 minutes. Add chicken, chicken broth and poultry seasoning. Cook and stir for 5 to 7 minutes or until most of the liquid has evaporated. Remove from heat, stir in rice mixture. Stir in dried blueberries or cranberries.
4. Remove squash from oven. Fill inside of squash with rice mixture. Cover loosely with foil.
5. Bake an additional 30 minutes or until squash is tender.