Butternut Squash with Ground Chicken, Vegetables and Rice

Bake prepared butternut squash on a pan lined with parchment paper at 350 degrees until tender (approximately 1 hour).

In a saute pan with a lid, cook zucchini, red pepper and mushrooms in olive oil until tender. Set aside.

Follow package directions to cook white or brown long grain rice. Make enough rice for 4 to 6 servings. Add rice to vegetable mixture when cooked.

Season ground chicken with seasoned salt and fry until meat is no longer pink. Drain any excess fat and add ground chicken to rice and vegetable mixture.

Spoon rice mixture into the depression in the squash or serve rice alongside desired amount of squash.

Enjoy!