Preheat oven to 400°F. Cut acorn squash in half and place cut side down on a baking sheet. Place squash in the oven to roast until you can pierce the skin with a fork, about 35-40 minutes.
2
While squash is roasting, melt coconut oil over medium heat in a large skillet. Add garlic and onions to skillet and cook until fragrant, about 2 minutes. Add sliced mushrooms to the garlic and onions and cook about 1 minute. Season with salt, pepper, and oregano. Cook until mushrooms are tender, about 3 minutes.
3
Add white wine and chicken to the skillet and mix. Allow to simmer for 2 minutes. Add pomegranate seeds to the chicken mixture. Feel free to pierce some to release the juices better. Toss chopped spinach with the chicken mixture to wilt and remove from heat.
4
Remove squash from the oven and flip the halves over to cool slightly. Divide chicken mixture between squash halves and enjoy. You''ll have extra filling, but that''s okay. There''s nothing wrong with overflow!
