Cranberry Walnut Chicken Salad Stuffed Acorn Squash

For the chicken salad:

1. Slice the grapes and dice the celery.
2. Combine Willow Tree Cranberry Walnut Chicken Salad, sliced grapes and diced celery together in a medium size mixing bowl and set aside.

For the acorn squash:

1. Preheat oven to 375°F.
2. Cut the tops off the acorn squash and remove the seeds.
3. Pour a little water on a baking sheet; place the squash (flesh side down).
4. Bake at 375°F for 20 minutes.
5. Turn squash flesh-side up.
6. Drizzle with olive oil, brown sugar, salt and pepper.
7. Bake for another 15 minutes or until flesh is tender.
8. Remove from oven.
9. Let cool and stuff with Willow Tree Cranberry Walnut Chicken Salad mixture. Serve and enjoy!