Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Cut your squash in half horizontally and use a spoon to scoop out the seeds. Place it on a cookie sheet face down and bake until fork tender, approximately 45-60 minutes.

If using shredded chicken breast, fill a medium pot with water and bring to a boil. Once boiling, carefully add the chicken and return water to a boil. Remove from heat, cover pot with a lid and allow chicken to cook for 25-30 minutes, or until fully cooked.

Meanwhile, heat a large skillet over medium high heat. Add oil and red onion and sauté for 2-3 minutes, or until onion is fragrant. Add the shredded Brussels sprouts and sauté with the onions for 4-5 minutes, stirring frequently. Once the Brussels sprouts start to soften, mix in the chopped kale, green onion, salt + pepper and minced garlic. Cook until kale is wilted and cooked, stirring often.

Using a large wooden spoon, push the veggies to one side of the skillet. To the other side of the skillet add a little more olive oil. Add the ground chicken and sprinkle with chili powder, cumin, paprika and red chili flakes. Cook the ground chicken, stirring frequently, until nearly cooked.

Mix the meat with the veggies and continue to cook everything together until fully cooked.

NOTE: if you are using shredded chicken, skip the ground meat part and simply add the cooked shredded chicken to the cooked veggies. Add the spices and stir everything together to combine.

Once the squash is fully cooked and cooled slightly, use a fork and spoon to remove all the flesh. If your squash is especially watery, I recommend straining your squash in a fine mesh strainer to remove some of the liquid.

Transfer squash to the skillet with the other veggies and meat and mix to combine. Add the cheese, bbq sauce and sour cream to the skillet and stir to combine.

If your skillet is NOT oven safe, you will need to transfer squash to an oven-safe skillet or casserole dish, spraying with non-stick spray first. If your skillet is safe for oven use, use your large wooden spatula to flatten the surface of the casserole. Sprinkle the top with panko bread crumbs and additional cheese.

Bake at 400 degrees for 20 minutes. Then turn the oven to high broil and allow dish to cook for an additional 5-8 minutes, or until top is golden brown and bubbly.

Garnish with cilantro, fresh green onions and additional bbq sauce and sour cream, if desired.