With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Cut each squash in half horizontally to form four bowls. With a spoon, scrape out the seeds until the inner surface is smooth. As the top of the squash is shallower, dig into the flesh if necessary. With a knife, score the flesh in a crisscross manner every 2.5-cm (1-inch) without piercing the skin. Brush with the oil and vinegar. Season with salt and pepper. Place 2 slices of bacon into each cavity. Place on a baking sheet. Bake for about 1 hour and 30 minutes or until the flesh is tender and the bacon is crispy. Remove the bacon and keep aside.
Chicken and Corn Chowder
In a saucepan, brown the onion and celery in the butter. Add the chicken and sauté until golden brown. Add the garlic and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the broth, potatoes, and cream. Bring to a boil, stirring continuously. Simmer gently for about 15 minutes or until the potatoes are tender. Add the corn and cook 5 minutes. Add the parsley and adjust the seasoning.
Ladle the chowder into the squash and garnish with the bacon slices.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.