Curry Stuffed Squash

I don’t think I need to mention again my love of squash. So I’ll just move on forward with the pictures and recipe.

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.

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

3 responses to “Curry Stuffed Squash

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