Combine first 3 ingredients in a small baking dish. Slice a very thin layer off 2 sides, opposite sides, of the squash so they lay flat in the skillet. Sprinkle squash with salt; dredge squash in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add squash to pan; cook 4 minutes on each side or until nicely browned. Transfer squash to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.
While Squash is cooking, get 2 cups of water boiling for 1 cup of rice, and then slice up 3/4 cup of green onions and 3/4 cup cilantro, and squeeze 2 Tblsp fresh lime juice for the rice.
Combine the tropical fruit, orange juice and tequila in a microwave safe bowl and microwave on high for 2 mins.
Pour fruit mixture into skillet; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime coins. Bake at 400° for 9-14minutes or until squash is done to your preferred degree of tenderness. (I took mine out of the oven a little earlier than my son’s. I like my squash to have a little snap left in them, but my son likes his a little more mushy.)
When rice is done mix in green onions, cilantro, 2 tblsp butter, 1/2 tsp sea salt, and 2 tblsp lime juice. Combine thoroughly.
Serve 2 squash topped with plenty of fruit and broth topping, and a side of rice. 🙂