Twice Baked Acorn Squash with Thai Yellow Curry and Chicken

• Gluten free

• Meat

  • 2 cups Chicken

• Produce

  • 2 Acorn squash

• Canned Goods

  • 1/2 cup Chicken or vegetable broth
  • 1 13.5 ounce can Coconut milk, lite
  • 3/4 cup Thai yellow curry paste

• Condiments

  • 1 tbsp Fish sauce

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 1 tbsp Coconut sugar

• Dairy

  • 1/2 cup Cheddar, reduced fat
  • 1/2 cup Monterey jack cheese, Reduced Fat

Found on megiswell.com

Description

Directions

• Preheat oven to 400 degrees Fahrenheit. Place the acorn squash cut side down on a baking sheet and cook for 45 minutes.
• Remove the squash from the oven and scoop out 3/4 of the flesh from each half. Make sure to keep the squash skin intact. You should have about 3 cups. Set aside.
• Heat a large skillet over medium heat. Scoop the coconut cream at the top of the can and add it to the skillet (if youre using lite coconut milk there wont be that much top cream at all). Melt the cream and then add the curry paste, stirring until it starts to sizzle (1 to 2 minutes).
• Add the rest of the coconut milk, broth, acorn squash meat, and rice. Bring to a boil, cover and reduce heat to low, cooking for 15 minutes.
• Add in the chicken and stir until combined. Cover and cook for 5 minutes, until the chicken is warmed through and the rice is done cooking.
• Add the coconut sugar and fish sauce, stirring until mixed in.
• Scoop equal portions back into the acorn squash skins. Top with shredded cheese and cook for 10 minutes.