I pulled out some stuff from the freezer. Celery. Shredded Chicken. Chicken stock.
Then went looking for a new way to use it all up. I found this recipe  on Katie’s Kitchen Stewardship. And I went from there.
Then chopped some fresh carrots and onions.
(When I probably should have been taking a nap…as 2 boys were napping and the other was at school.)
But I’ve missed cooking. So I cooked.
(But I don’t think I’m quite ready to cook and blog about it every night. Not just yet.)
I’ll be ready soon.
Oh. And the Apricot Acorn Squash. That’s a keeper of a side dish!!!
Homemade Chicken and Rice with Apricot Acorn Squash
Adapted from: Katie’s Kitchen Stewardship 
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 120 minutes
- 2 1/2 cups homemade chicken stock  (free)
- 1 1/2 cup brown rice ($.60)
- 1 cup chopped celery ($.20)
- 1 small onion, chopped ($.30)
- 2 carrot sticks, peeled and diced ($.20)
- 2 cups of cooked and shredded chicken  ($1.50)
- Salt and pepper, to taste
- 1 large acorn squash, halved and seeded ($1.12) About 2 lbs…been on sale for $.49/lb!
- 1 Tbsp butter or margarine, softened (I used dairy-free) ($.10)
- 3 Tbsp Smuckers Apricot Preserves ($.50) (Not gonna lie…I got these free from when I was at Smuckers …but I’ll include the estimated cost into the recipe)
- Cut acorn squash in half lengthwise and remove seeds. Place upside down in glass baking dish with 1/2 inch of water and cover with foil. Bake at 350 for 35-45 minutes.
- In large saucepan, combine chicken stock plus 2 cups of water and bring to a boil. Add brown rice and return to boil.
- Cover and reduce heat to medium. Cook for about 20 minutes.
- Add chopped celery, onion and carrots and stir into the rice. Cook for another 20-30 minutes, or until rice is tender. If need be, add 1/2 – 1 cup of water to prevent from drying out. Once rice has cooked, add in the shredded chicken. Season with salt and pepper, to taste.
- In a small bowl, combine softened butter or margarine with the apricot preserves. After squash has cooked for 35-45 minutes, remove from oven, flip over the squash (using a hot pad!) and spoon the butter/preserve mixture into the squash. Using a fork, poke a few holes into the squash flesh, so that when the butter/preserve mixture melts, it can get deep down into the squash! Return to oven and continue baking, uncovered, for 20-30 more minutes, or until squash flesh is tender all the way through.
- Serve Chicken and Rice with Apricot Acorn Squash.