Roasted Delicata Squash Boats

I can't believe it took me so many years to jump on the delicata squash bandwagon!  When I bought them at the farmer's market, the guy ringing me up said they were "the new kale".  Well alrighty then, I'm sold.

Cut ends off one large squash and slice lengthwise down the middle.  Scoop out seeds (do I really have to list this step??), smear with butter, and roast at 400 for 30-40 minutes.  You can put them right on the rack in the oven.

Meanwhile:
2 chicken breasts
1 sweet onion, chopped
2 cloves garlic, minced
1 can chopped tomatoes
4 T Zatarain's Creole Mustard
1-2 T spicy brown mustard (start light, add more for more kick)
1-2 T maple syrup (to taste - start light then add more if you want a little more sweetness)
1 t Spike seasoning
1 t dried thyme
fresh cracked pepper to taste
Shredded parmesan

Saute onions & garlic in olive oil til translucent.  Add chicken breasts and tomatoes (do not drain - rinse can with a tiny bit of water and add to pan for liquid) and simmer until chicken is cooked.  Remove chicken to a wooden cutting board, turn heat off or to low.  Shred chicken with two forks or chop finely.  Add chicken back to pan, add remaining ingredients (mustards, etc), stir together, and taste to see if more heat or sweetness is needed.  Simmer for a few more minutes.  By this time, squash should be done. Turn oven on to broil.  Place squash halves on baking sheet, stuff with chicken mixture, top with shredded parmesan, and brown under the broiler until bubbly.  Yum!