Fall One List, Four Meals

Roast 2 halved and seeded acorn squash brushed with 1 tbsp olive oil and seasoned with salt and pepper at 425°F for 20–25 min. until tender. Meanwhile, cook 1 diced onion and 2 peeled and diced carrots in 2 tbsp olive oil for 4–5 min.; add ½ cup rinsed white rice and ¾ cup water, bring to a boil, then cover and simmer 20 min. Let stand 5 min., then stir in 2 cups baby spinach, ¼ cup Parmesan, and 1 cup ricotta; season with salt and pepper. Scoop out squash flesh, leaving a ¼-inch shell, and mix flesh into the rice mixture. Fill squash shells, then top with a mixture of ½ cup panko, 2 tbsp parsley, and remaining 2 tbsp Parmesan. Bake 15–20 min. until golden and heated through.

Roughly chop 2 chicken breasts into pieces and finely ground in food processor. Combine chicken, ¼ cup Parmesan, ⅔ cup panko, ¼ cup parsley, and 1 tbsp Italian seasoning; season with salt and pepper, form into 1-inch meatballs, and bake on cooking spray-coated baking sheets at 400°F for 18–20 min., turning halfway. Cook 12 oz angel hair pasta according to package directions. Simmer meatballs in marinara sauce with remaining 1 tsp Italian seasoning for 4–5 min. Toss with pasta and garnish with additional parsley, if desired.

Heat 2 tbsp olive oil in a Dutch oven and cook 1 finely chopped onion and 4 peeled, chopped carrots with salt and pepper for 6–8 min. until softened. Stir in 2 cups baby spinach until wilted, then add 2 tsp Italian seasoning and cook 1 min. Add 4 cups chicken broth and 4 cups water, bring to a boil, then add 1 chicken breast, halved horizontally, and simmer 15–20 min. until cooked through. Remove and shred chicken. Purée about half the soup, return to the pot, and bring to a boil. Add 8 oz broken angel hair pasta and cook 3–4 min. until tender. Stir in shredded chicken, heat through, and garnish with parsley and Parmesan before serving.

Cut 2 medium acorn squash into wedges and toss with 2 tbsp olive oil and 1 tsp Italian seasoning, season with salt and pepper, and roast at 425°F for 22–25 min., turning halfway. Pound 2 chicken breasts into thin cutlets, dip in a mixture of ½ cup ricotta and ½ cup water, then coat with 1½ cups panko mixed with 1 tsp Italian seasoning. Arrange on a cooking spray-coated rack, spray tops, place rack in rimmed baking sheet, and bake 30–35 min. until cooked through. Meanwhile, sauté 1 finely chopped onion in remaining 2 tbsp olive oil for 4–5 min; add 4 oz broken angel hair pasta and toast 2–3 min. Stir in 1 cup rinsed white rice, 2 cups chicken broth, and remaining 2 tsp Italian seasoning; bring to a boil, cover, and simmer 15 min. Let stand 5 min., then fold in ¼ cup parsley. Serve rice pilaf with roasted squash and crispy chicken.