MY 7-INGREDIENT CROOKNECK SQUASH STUFFED with GROUND CHICHEN and with a SWEET POTATO SIDE!

Couple of days ago I posted the crookneck squash chips that I made for the first time ever. This is the second time that I cook this type of squash. 
The skin is real tough and is perfect to simply cook the inside of the squash (steam it or bake it) and use the outer hard part to hold whatever you want to stuff it with. In my case, the squash meat with my ground chicken and sweet potatoes for side.
 
Category:  Entrée  
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $6.20 or $3.10 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
1 crookneck squash, cut diagonally, seeds removed and steam until tender ($2.00)
½ lb. ground chicken, better 99% fat free, Sautee with the pepper until done ($2.50)
1 small red pepper, sweet or spicy, seeded and chopped (.30)
1 large sweet potato, rinsed, cut in bite size pieces and boil just until tender, drained (.50)
1 ½ tsp. Angie’s Dry Seasonings (.30)
1 tsp. smoked Paprika (.10)
2 ½ tbsp. Angie’s Basting Olive Oil (1 for the chicken and 1 to drizzle over sweet potato) (.50)
 
Directions
Prep all the ingredients as listed under the Ingredients list, start with the sweet potato.
Season the chicken with 1 tsp. of my dry Seasoning, the Paprika and 1 tbsp. of my basting olive oil, Sautee until cooked/done.
By now the crookneck squash is done, in a skillet with ½ tbsp. of basting olive oil, brown the squash sides upside down, when done, flip them over and stuff them with the chicken.
At this point if you like, you can sprinkle cheddar cheese over and cover the skillet with a lid for few minutes to allow the cheese to melt. (I opted out the cheese to make it healthier, but a bit won’t harm anyone, smile. Finally, you are done and ready to plate. ENJOY!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil