1
Set oven to 405F.
2
Slice yellow squash in half and carve out part of the insides with the seeds.
3
Set a nonstick skillet on medium high heat. Add garlic paste and ground chicken, then cumin seasoning and cook until chicken is 70% finished. Chop the chicken with a wooden spatula so that it does not bind together.
4
Toss in green chiles and cooked rice. Mix together and cook until the chicken is 90% finished.
5
Place the squash halves on a baking sheet.
6
Fill the squash with the chicken and chile mixture.
7
Slice cherry tomatoes in half and place on top of the meat mixture.
8
Top with mozzarella cheese, about 1/2 tbsp for each boat half.
9
Bake for 20 minutes for cooked yet firm squash.
Approximate macros for 1 of 6 squash halves:
168 calories, 19g protein, 15g carbs, 4g fat, 3g fiber
