Pre-heat oven to 375 degrees.  Spray cut side of acorn squash with olive oil and sprinkle with Flavor God seasoning.  Arrange squash halves on a baking sheet, cut side up, and bake for 45-50 minutes or until squash flesh is fork tender.

Bring chicken stock and water to a simmer over medium heat in a pot.  Lower heat and keep at a simmer during cooking process.

Melt 1/2 tbsp ghee over medium high heat in a quality sauté pan that fits well over your oven burner.  Add mushrooms and sauté until lightly browned, then sprinkle with some salt and sauté for another minute.  Set mushrooms aside in a bowl and cover with foil.

In the same sauté pan, melt remaining ghee and olive oil over medium high heat.  Add shallot and sauté until tender. Add rice, stirring for 2-3 minutes until rice begins to turn golden.

Add white wine, bring to a boil and then lower heat to a simmer.  Stir rice frequently until rice has absorbed the liquid.  Ladle approx. 1 cup of warm chicken stock into rice, stirring frequently until almost all of the liquid has been absorbed.  Continue process with remaining chicken stock (the process should take about 25 minutes).

When about half of the final ladle of stock remains, remove from heat.  Stir in cheese, mushrooms, sage and chopped chicken, adding salt and pepper to taste.

Cover the risotto and allow it to rest about 5 minutes, then spoon into roasted acorn squash before serving.  Garnish with fresh sage or parsley.