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Leftover Creations

Twice Baked Acorn Squash with Thai Yellow Curry and Chicken

December 27, 2016

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com

I think this Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is my favorite meal I’ve done with leftovers so far. It is extremely delicious and super simple. I kind of want to make it again. And again. And again. Especially with this cold weather (I know I know-as a Californian I have no right to complain about being cold).

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com

Thai yellow curry is perhaps one of the most comforting flavors out there. Simmering coconut milk and curry paste permeates the house: it’s buttery, soft, and most of all, warm. Then there is the undercurrent of fragrant jasmine rice: fresh, clean, and light.

The sweetness of the acorn squash goes amazing with the flavors of yellow curry and as I learned from this Cheesy Thai Yellow Curry Tater Tot Bake, so does cheese. Part of the reason it was so good too was because I was using REALLY good grilled chicken leftovers.

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com

I’ve made concessions for my continuing struggle with fat, the thing that makes things taste amazing. I used lite coconut milk instead of regular. I grudgingly bought reduced fat cheddar and Monterey Jack cheese. Life without a colon, after all the post-surgery complications, is pretty awesome, but I miss fat (both healthy and unhealthy fats are hard to digest).

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com

Feel free to use full fat coconut milk and cheese. Like double cream Gouda. Extra sharp and aged white cheddar. Now I’m just torturing myself. But in all seriousness, even with the reduced fat cheese, this meal is wonderfully delicious.

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com

I hope all your Christmas’s were amazing and that you got to spend time with the people you love in a relatively stress free environment. Have an exciting New Year’s Eve and I’ll talk to you next on the brand new and shiny year. Any of you have cool plans?

Easy Fast Meals With Tons of Flavor

One of the reasons why this meal is so simple and yet SO TASTY is because of the homemade Thai yellow curry paste. It should become a staple in your kitchen for how many creative and delicious meals you can get out of it.

Thai Yellow Curry Paste made from scratch adds a TON of flavor to food. And it's easy to make. Find out how at www.megiswell.com

 

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com
5 from 2 votes
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Twice Baked Acorn Squash with Thai Yellow Curry and Chicken

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal.

Course Main Dishes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Megan Wells

Ingredients

  • 2 acorn squash cut in half lengthwise
  • 13.5 ounce can lite coconut milk
  • 3/4 cup Thai yellow curry paste
  • 1/2 cup chicken or vegetable broth
  • 2 cups leftover chicken shredded
  • 1 cup jasmine rice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon fish sauce
  • 1/2 cup reduced fat cheddar shredded
  • 1/2 cup reduced fat Monterey Jack cheese shredded

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Place the acorn squash cut side down on a baking sheet and cook for 45 minutes.

  2. 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.
  3. Heat a large skillet over medium heat. Scoop the coconut cream at the top of the can and add it to the skillet (if you're using lite coconut milk there won't 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).

  4. 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.

  5. 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.
  6. Add the coconut sugar and fish sauce, stirring until mixed in.
  7. Scoop equal portions back into the acorn squash skins. Top with shredded cheese and cook for 10 minutes.

Recipe Notes

Feel free to use any kind of coconut milk and regular cheese if desired. 

This Twice Baked Acorn Squash with Thai Yellow Curry and Chicken is extremely delicious. Yellow curry, coconut milk, shredded chicken, and jasmine rice all combine in a simple and comforting meal. | www.megiswell.com

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  1. Sarah says

    December 29, 2016 at 1:31 pm

    Yum!!! The flavors in this sound absolutely amazing! Can’t wait to try!

    Reply
  2. Sandra Shaffer says

    December 29, 2016 at 1:27 pm


    Not only delicious, but such a pretty dish too! Pinning so I can make this next week. Thank you!

    Reply
  3. Nayna Kanabar says

    December 29, 2016 at 1:25 pm

    This sounds like a wonderful and hearty dish. Very tasty and perfect served with some salad.

    Reply
    • Megan Wells says

      December 30, 2016 at 6:58 am

      Thanks Nayna! It really is a very hearty dish-a light salad would be all you needed!

      Reply
  4. Annemarie @ justalittlebitofbacon says

    December 29, 2016 at 1:24 pm


    These stuffed squashes even look comforting, and I can just imagine how great they smell with the yellow curry paste. Yum! I like that you mixed the acorn squash into the rest of the ingredients so that the flavor goes all the way through. I think this has to go on my list for what to do next time I have some chicken leftover.

    Reply
    • Megan Wells says

      December 30, 2016 at 6:57 am

      Thanks Annemarie! Mixing the acorn squash into the rest of the ingredients really does help make it a lot more flavorful!

      Reply
  5. Stephanie@ApplesforCJ says

    December 29, 2016 at 11:38 am

    I haven’t used acorn squash very much but this sounds delicious with coconut milk and cheese and could easily be made vegetarian 🙂

    Reply
    • Megan Wells says

      December 30, 2016 at 6:55 am

      Yes! I would totally make this without any chicken at all-that just happened to be the leftovers I was trying to get rid of this time!

      Reply

Hello!

I’m Megan Wells. Food, photography, and writing is how I deal with life’s struggles (aka ulcerative colitis). But chocolate always helps too! Read more…

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  • How's everyone's weekend baking going? I'm hoping I'll get inspired to start baking all the holiday treats today. 
I grew up calling these sour cream cookies with cream cheese frosting Bradshaw Cookies. You can grab the full recipe (including the frosting) here: https://megiswell.com/bradshaw-cookies-a-sour-cream-cookie-with-cream-cheese-frosting/ 
The link is in my profile too @megiswell

Bradshaw Cookies
2 cups sugar
1 cup butter (salted), room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces sour cream
1 teaspoon baking soda
6 cups flour
1 teaspoon salt
3 teaspoons baking powder
Instructions
Preheat oven to 400 degrees Fahrenheit. 
In a large bowl, beat the sugar and butter on high speed with an electric mixer until smooth. 
Add the eggs and vanilla and beat on medium speed until just combined. 
In a separate small bowl, mix the sour cream and baking soda together. Set aside. 
In a medium bowl, combine the flour, salt, and baking powder together. 
Alternate beating in the sour cream mixture and the flour mixture into the creamed sugar and butter until everything is combined.
Roll out the dough onto a lightly floured surface until it is 1/4 of an inch thick. 
Cut out the dough into various shapes. Take the leftover dough, roll it into a ball, and roll it out again to cut out more shapes. Repeat until there is no dough left.
Bake on cookie sheets for 5 to 7 minutes. Transfer to cooling racks and let the cookies cool completely before frosting. Store unfrosted cookies in an airtight container or in a ziplock bag. 
#holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed  #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #rslove #realsimple #megiswell
  • I've been in an anti-baking, anti-cooking, anti-socializing, anti-social media mood since Thanksgiving and I'm trying to get out of it. 
I think having cravings will probably do it for me and right now, I'm missing my favorite Christmas cookie of all time: Ritz Cracker Chocolate Peanut Butter Cookies.

Ingredients
60 Ritz Crackers
Creamy peanut butter (not natural peanut butter)
12 ounces milk or dark melting chocolate
8 ounces white melting chocolate
6 ounces butterscotch baking chips
Instructions
Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
Melt the milk/dark chocolate, white chocolate, and butterscotch baking chips together in a double boiler.
Dip sandwiches in melted mixture and put on a cookie sheet. Once the sheet is full, place it in the freezer until the cookies are frozen.
Store in a zip lock bag in the freezer. They can be stored at room temperature as well.

#christmascookies #holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #realsimple #megiswell
  • Vegan Matcha Frosted Sugar Cookies 
Ingredients
Cookies
1/3 cup refined coconut oil, melted
6 tablespoons chickpea brine
1 (15.25 ounce) box vanilla cake mix
Frosting
1/2 cup cashew or other nut milk
1/2 teaspoon matcha + 1/2 teaspoon more, separated 
1/4 cup raw cashews
2.5 tablespoons raw cacao butter, finely chopped
1/2 teaspoon vanilla extract
1 and 3/4 cups powdered sugar + 1/4 cup more if needed
crushed pistachios for sprinkled topping
raw turbine sugar for sprinkled topping
Instructions
Cookies
Preheat oven to 350 degrees Fahrenheit.
Mix together the coconut oil and chickpea brine. Add the cake mix and mix until smooth.
Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper. Bake 10 to 13 minutes or until slightly golden. Let cookies cool for 5 minutes on the sheet and then transfer to a cooling rack. Cool completely before frosting.

Frosting
Combine the cashew milk and matcha powder in a high-speed blender and blend until smooth.
Add the cashews and blend until smooth-it will be a semi-thick liquid.
Pour into a bowl and set aside.
In a glass bowl, melt the cacao butter in 20-second intervals in the microwave.
Add to the cashew and matcha mixture and blend with a hand mixer until smooth.
Add the vanilla extract and another 1/2 teaspoon matcha powder and blend until smooth.
Add the powdered sugar in 1/4 cup portions, blending between each. Keep going until the frosting is the right consistency, about 1 and 3/4 cups to 2.
Recipe Notes
makes 19 cookies
frosting makes about 1 and 1/4 cups and I used a 1/2 tablespoon on each cookie
  • Wash down all the Christmas cookies with a White Chocolate Mocha.

Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/white-chocolate-latte/

Ingredients
1-ounce white chocolate melting wafers (13 wafers, 32 grams, or a little less than 1/4 cup)
1/3 cup milk
2 ounces coffee
1/3 cup heavy whipping cream (optional)
white chocolate shavings (optional)
crushed candy canes (optional)
Instructions
Brew the coffee in a Moka or espresso machine.
If you are topping your drink with whipped cream, beat the heavy whipping cream in a stainless steel or glass bowl on high speed until the cream is the consistency you desire (stiff peaks vs. thick and creamy, etc.). Set aside.

Add the white chocolate and milk to a small saucepan and turn the heat on medium-low. Mix together until the chocolate is melted.

Turn the heat off, and use a milk frother to froth the milk.

Add the coffee to your mug. Pour the frothed milk into the coffee. Top with the whipped cream and dust with white chocolate shavings and crushed peppermints.

#christmasdrinks #holidaydrinks #whitechocolatemocha 
#feedfeed @thefeedfeed #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #cookCL #f52grams #eattheworld #foodwinewomen #foodandwine #lifeandthyme #beautifulcuisines #hautecuisines #onthetable #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #marthafood #mycommontable #onmytable #tastemade #bareaders #theartofslowliving #rslove #realsimple #mywilliamssonoma
  • I did promise you lots of cookies ❤️ These Ritz Cracker Peppermint Cookies are the second most popular on my site during December. 
Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/ritz-cracker-peppermint-cookies-3/

Ingredients
10-ounces white chocolate melting wafers (like @ghirardelli)
1 teaspoon peppermint extract
62 @ritzcrackers (two sleeves)

Melt the chocolate wafers in a double boiler until smooth, stirring with a rubber spatula. 
Once the chocolate is melted, add the peppermint extract, mixing until incorporated.

Dip the crackers in the melted chocolate and place on a cookie sheet. Sprinkle with red or green sprinkles. 
Once the sheet is full, place it in the freezer until the cookies are frozen.

Store in a zip lock bag in the freezer. Try not to eat all at once. 
#christmascookies #holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed  #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #realsimple #megiswell
  • Pistachio Ice Cream Sandwiches with Thin Mint Cookies.

What's your favorite homemade recipe for Thin Mint cookies? Leave your answer in the comments, because I can't wait till January or April for them to go on sale. 
Recipe:

Take your favorite thin mint cookie and place a heaping tablespoon of pistachio ice cream on it. Top with another cookie and press together until the ice cream has spread towards the edge.

Sprinkle or roll the edge of the cookie into crushed pistachios, coating the ice cream.

Keep going until you're full 😋😂 #christmascookies #holidaybaking #halotop #bakeit #thebakefeed #thefeedfeedbaking @thefeedfeed.baking #thefeedfeed @thefeedfeed #sweetcuisines #thesugarfiles  #f52food #thekitchn #shareyourtable #imsomartha #marthabakes #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #bareaders #realsimple #megiswell
  • I needed to take a vacation from social media. Do you forgive me if I give you lots of cookies?

Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/chocolate-cookies-with-peppermint-chips/

Chocolate Cookies with Peppermint Chips
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups butter, softened 
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 drops peppermint extract
10-ounce bag Ghirardelli peppermint chunks
2 to 3 crushed candy canes (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Stir the flour, cocoa powder, baking soda, and salt together.
Beat the sugar and butter together with an electric mixer until fluffy.
Add the eggs, vanilla, and peppermint, and beat on medium until just combined.
Slowly beat in the flour mixture.
Stir in the peppermint chunks.
Use a medium-sized cookie scooper to measure out the dough and place on the prepared baking sheet. Sprinkle with some crushed candy canes if desired.
Bake 8 to 9 minutes. Cool for 3 minutes on the baking sheet and then transfer the cookies to cooling racks. The cookies will be very soft and puffy and will flatten as they cool.

#holidaybaking #christmascookies #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #williamssonoma @williamssonoma #bareaders #rslove #megiswell
  • The shatter on these pastries was insane, and messy in the best possible way 😂⠀
⠀
📍 La Farine Boulangerie Patisserie in #oaklandca ⠀
⠀
This weekend, I'll be celebrating a friend's birthday in SF by eating ramen, mochi, soft serve, and hotpot while attempting to pretend I'm karaoke singing.⠀
⠀
Because the air quality is so bad, most of the day we will be snacking on Japanese snacks while hanging out inside an air-filtered apartment, but I'll be rocking a mask anytime I go outside 😷⠀
⠀
What are your plans?⠀
⠀
#eater #eatersf #f52grams #SFguide #bestofbayarea #oaklandeats #oakland #bayareafoodie #oldoakland #sfeats #oaklandandloveit #bestfoodinoakland #sffoodie #eattheworld #foodandwine #lifeandthyme #foodphotography #eeeeeats #saveurmag #mycommontable #tastemade #huffposttaste #buzzfeast  #bareaders #vscofood #theartofslowliving #rslove #realsimple  #cntravelereats
  • I now make this Holiday Mulled Wine with Apple Cider and Brandy for both Thanksgiving AND Christmas. That's how much my family likes it. The link to the recipe is in my profile @megiswell⠀
⠀
I include a fast stove top method of making it as well as how to make it in a slow cooker. ⠀
⠀
And if you feel like drinking mulled wine when you have no company except for Netflix, I've also included instructions on how to make an individual serving, just for you 😉⠀
⠀
#mulledwine #feedfeed @thefeedfeed @thefeedfeed.cocktails #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #f52grams #foodwinewomen #foodandwine #lifeandthyme #beautifulcuisines #hautecuisines #onthetable #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #onmytable #tastemade #bareaders #rslove #realsimple #handcraftedcocktails #driiiiinks #drinkstagram #holidaycocktails #cocktailphotography #boglevineyards @boglevineyards #winecocktails ⠀
  • I don't know about you, but I'm ready for all things peppermint!⠀
⠀
#peppermintchocolate #chocolatepeppermint #ghirardelli #chocolatecookies #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #megiswell⠀

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