Curry Stuffed Squash
1 acorn squash halved
1 large chicken breast cubed
1 carrot diced
1/4 cup of pine nuts
1/4 cup of dried apricots
2 tbsp madras curry powder (any Indian style curry would be fine here)
Cut the squash in half and scrape all the seeds out. In a large mixing bowl add all the remaining ingredients.
Stir until evenly distributed. Stuff mixture into the hallows of the squash.
Bake covered at 400 for 1 hour, uncover and bake for another 20 minutes. Always check temperature on chicken by using a meat thermometer and testing the center of the stuffing. If it’s not yet to 180 keep going.
I made this meal the night before and only had to pop it in the oven when I got home from work. This would also be a great meal to freeze and save for a busy week.