CHICKEN CURRY IN ROASTED ACORN SQUASH

CHICKEN CURRY IN ROASTED ACORN SQUASH image

Yield 2 People

Number Of Ingredients 10

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1 small acorn squash, about 2 lb
12 oz boneless, skinless chicken breasts, chopped
1 red bell pepper, chopped
1 Tbsp mild yellow curry powder
1 Tbsp olive oil
Salt and pepper
1 medium yellow onion, chopped into ½" pieces
1/2 cup milk or heavy cream
1/4 cup golden raisins
1/4 cup chopped cilantro

Steps:

1. Preheat the oven to 450°F. 2. Cut the squash in half. Rub it with half the oil and the salt and pepper, and place on a baking sheet. Roast it in the oven until the flesh is soft and brown, about 25 minutes. 3. While the squash roasts, heat the remaining oil in a large sauté pan over medium-high heat. When it's hot, add the chicken, bell pepper, and onion. Sauté for 3 minutes, then add the curry powder, milk, and raisins. Use a wooden spoon to mix thoroughly. Simmer over low heat for 10 minutes. 4. Serve a scoop of the curry inside the roasted squash. Garnish with the cilantro. Makes 2 servings