I love having soup and stews in the fall time. Soups and stews are so easy to make also. Usually they take little to no work to make. I love meals like this. I love how healthy and fall tasting this stew is with the yummy acorn squash in it. One way to preserve your squash in the fall is the freeze it, so you can enjoy it all year long in soups, stews or whatever way you enjoy it. I did this some this fall. Here is my tips on freezing squash.  Let me know what you think of this stew. Will you eat it again? Does your family like it? How about your kids? Leave your comments below. Enjoy!

1 1/4 lb chicken shredded

1 cup sprouted Rice & Quinoa blend

2 cans of diced tomatoes

1 can of black beans

1/2 diced onion

2 cups of diced acorn squash

1 T olive oil

2 cans of chicken broth

1 T garlic salt

1 T dried or fresh parsley

1 T cumin

Pepper for taste

Cook your chicken until cooked through. Put in kitchen aid to shred it easily. Saute onions and squash with olive oil until squash is softened. Add all ingredients to large stew pot. Bring to boil and cook until quinoa blend is done. Serve hot. Suggestion: Serve with a grilled cheese sandwich. My kids and husband loved this !