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Bake squash until soft, cut in half, scoop out seeds and discard, scoop out the flesh and save.
Sauté ground chicken, onions, and garlic until done. Season with 2 teaspoons of oregano and salt and pepper to taste. Add apricots and spinach and wine and cook until spinach is wilted and apricots are soft. Add Citrus Oregano balsamic, Blood Orange olive oil, cooked Freekeh and reserved squash and mix well. Fill squash halves with the chicken mixture and enjoy!
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