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.
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
- Preheat oven to 400 degrees Fahrenheit. Place the acorn squash cut side down on a baking sheet and cook for 45 minutes.
- 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.
- 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 or until the rice is tender.
- 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.
- Add the coconut sugar and fish sauce, stirring until mixed in.
- Scoop equal portions back into the acorn squash skins. Top with shredded cheese and cook for 10 minutes.
Notes
Feel free to use any kind of coconut milk and regular cheese if desired.