Brown chicken in skillet. Set aside. In casserole dish add cubed squash, chopped zucchini and red pepper. Stir in rice and seasoning packet. Add 2 cups water. Then place cooked chicken breasts on top of rice mixture. Bake at 425 degrees for 30 minutes until water is absorbed.
Have an adult cut squash in half lengthwise. Scoop out seeds and strings. Place on a tin foil lined baking sheet. Drizzle with olive oil. Season with salt and pepper. You can also season with Italian seasoning or basil. Bake at 350 degrees for about 1 hour or until you can poke a fork in the squash easily. Scoop our flesh from squash. Eat as is or use in baked goods, add to pancake batter or casseroles.
4 cups cooked angel hair pasta 4 cups peeled and cubed (1 inch) butternut squash 2 Tablespoon Italian seasoning Olive oil Parmesan cheese
Drizzle cubed squash with oil and Italian seasoning. Sprinkle with salt and pepper. Bake at 400 degrees for 40 minutes until tender. Meanwhile cook pasta and drain. Toss hot cooked pasta with cooked squash and sprinkle with Parmesan cheese.
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