Stuffed squash makes for a show-stopping main dish that can be assembled ahead of time and finished in the oven before serving. Smarts: If you're short on time, follow the instructions to pre-cook the squash in the microwave and finish it in the oven.
While oven is heating, prepare squash for roasting. Slice 1/2" / 1.3cm off the stem and base (this will create an even surface so the squash halves won't roll around as they roast). Slice the squash in half midway between the stem and base. Scoop out and discard seeds (an ice cream scoop works great for this).
(If you are short on time, microwave the squash halves until very tender and skip ahead to Make Step #5.) Place squash, cut-side down in a large baking dish. Fill dish with a thin layer of water ~1/4" / .6cm deep. Cover tightly with foil and bake until the squash is very tender and can be pierced easily with a fork, 35 to 40 minutes.
While squash roasts, combine chicken and salsa. Taste and season with some salt.
When squash is tender, remove foil and drain water out of pan. Turn squash halves over so they form bowls. Season the inside of the squash lightly with some salt. Spoon chicken into the “bowls”.
Return squash to the oven and continue roasting, uncovered, for 10 minutes more.
Just before serving, toss spinach, oranges and avocados with vinaigrette (start with half and add more until the salad is dressed to your liking). Top with almonds.
Serve squash (don’t eat the peels) with some extra salsa if you'd like. Enjoy with salad.