Chicken Curry and Calrose Rice Stuffed Acorn Squash
Prep time: 20 minutes
Cook time: 1 hour
Serves: 4 servings
2 medium acorn squash
¾ cups Calrose rice
1 tablespoon olive oil
1 small yellow onion, minced
1 ½ cups frozen peas, carrots and/or corn
2 cups shredded rotisserie chicken
1 to 2 tablespoons curry paste (see note)
1 cup full fat coconut milk
½ cup crumbled feta
Cilantro, for serving
Preheat oven to 400˚F. Slice the acorn squash in half lengthwise and scoop out the seeds. Place the squash cut-side down in a roasting dish and add about ¼”of water in the bottom. Steam roast the squash until tender, about 30 to 40 minutes- depending on size of the squash.
While the squash is roasting, cook the rice according to the package.
Heat a pot over medium heat and add the olive oil followed by the onions. Cook until the onions are soft, about 5 minutes. Stir in the frozen vegetables, chicken, and curry paste. Stir until combined then add in the coconut milk. Cook until hot and when the rice is done, stir into the mixture.
When the squash is also done, remove from the pan and drain and water leftover. Flip the squash over and fill each one with the filling. If there isn’t much of a space, scoop out some of the squash and set aside for another use.
Sprinkle with feta and return the squash to the oven. Bake until the cheese is golden, about 20 minutes. Serve with a sprinkle of cilantro.
Most grocery stores sell a curry paste but the flavors and spice levels range from mild to very spicy. Taste the curry paste alone first and if it is spicy, start with a smaller amount and add more only if desired.