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.
Preheat oven to 400 degrees Fahrenheit. Place the acorn squash cut side down on a baking sheet and cook for 45 minutes.
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).
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.
Scoop equal portions back into the acorn squash skins. Top with shredded cheese and cook for 10 minutes.
Feel free to use any kind of coconut milk and regular cheese if desired.