Curry Stuffed Acorn Squash
The sweetness of acorn squash pairs so well with curried ground chicken. This is a perfect fall meal that comes together easily but looks and feels fancy enough for guests.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American, Thai
- Diet: Gluten Free
Ingredients
Units
Scale
Roasted Acorn Squash
- 4 whole acorn squash
- 1 tbsp olive or avocado oil
- salt and pepper
Filling
- 1 lb ground chicken or turkey
- 1 tbsp coconut oil
- 1/2 white or yellow onion (chopped)
- 1 red bell pepper (chopped)
- 1 tbsp water
- 1 tsp minced garlic (2-3 cloves)
- 1/2 tsp fresh grated ginger
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp black pepper
- 1 tbsp plus 1 tsp curry powder
- 1 cup coconut milk
- 1 tsp cornstarch
- juice from 1 lime
- fresh chopped parsley for topping (optional)
Instructions
Acorn Squash
- Preheat oven to 400.
- Cut acorn squash in half cross-wise, scoop out and discard seeds. Cut a little of the pointed bottoms of squash off so they can stand up. Rub each half with oil, sprinkle each half with salt and pepper. Place cut side down on a parchment-lined baking sheet and bake until tender. 30-35 minutes.
Filling
- In a large skillet, heat 1 tbsp coconut oil over medium heat. Add onion and bell pepper. Cook for 2-3 minutes, until beginning to soften.
- Add grated ginger, garlic, and stir, then add the ground chicken. Break up the meat with a wooden spoon and mix with the veggies.
- When chicken is no longer pink: add curry powder, salt and pepper and stir. Add coconut milk, cornstarch, lime juice and zest. Turn the heat up just a touch and bring it to a simmer and let it cook for 3-4 minutes, until thickened.
- Remove acorn squash halves and transfer to plates or serving dish. Fill each with curry mixture. Top with chopped fresh parsley if desired.
Notes
Substitutions
If you don’t have coconut oil, you can use olive, avocado or canola to cook the filling mixture.