Men's Health recipe
Published on May 26, 2007 By pseudosoldier In Cooking
From Men's Health, JAN/FEB 07. Not sure if I had posted this, but the Lady Cleve asked about it when it showed up in one of my accountability logs a few days back.

1 small acorn squash, about 2lb
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, choped into 1/2" pieces
1/2 c milk or heavy cream
1/4 c golden raisins
1/4 c chopped cilantro

1. Preheat the oven to 450 degrees, Farenheit
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 saute pan over medium-high heat. When it's hot, add the chicken, bell pepper, and onion. Saute 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.

Per serving: 610 calories, 42g protein, 74g carb, 20g fat, 4.5g saturated fat, 17g fiber, 850mg sodium

My variations: I always get the salt and pepper out of the cabinet and forget to use them on the squash. I always forget to buy fresh cilantro and get the dried stuff out of the cabinet, and then decide not to use it as a garnish. I went a little heavier on the curry powder this time and I'm likely to up it even more next time. A "scoop" of the curry is enough to fill the squash, but two scoops isn't nearly the entire skilletful; I always go back and get more until I've finished 1/2 of what's in there. I doubled the amount of chicken this time, which is something I'm likely to continue as well. If you double the chicken and still count it as two servings, the nutritional information is as follows:

790 cal, 225 fat cal, 24.5g fat, 4.5g saturated fat, 57g carb, 17g fiber, 78g protein

(I don't count the fiber in as carbs, but most normal people would say it's 74g carbs.)"

on May 26, 2007
I'm not a squash fan but this doesn't sound too bad. I may have to try it.
on May 26, 2007
It's pretty badass. There's enough curry sauce that it kind of soaks into the squash and makes it mushy enough to eat. That and I probably put a little too much olive oil on it before roasting... the smell is like pumpkin, but it's right tasty.
on May 26, 2007
Never liked pumpkin either
on May 27, 2007
I'm drooling now, thanks.....
on May 27, 2007
I'm drooling now, thanks

I often have that affect on women.