Spiced Butternut Squash With Curry Chicken Recipe
This recipe for spiced butternut squash with curry chicken is a must-try. I love making this when I want something filling and delicious.
Ingredients
1 large butternut squash
½ cup brown rice - uncooked
1 cup water
1 tablespoon butter
1 medium yellow onion - diced
1 pound ground chicken (minced chicken) - lean
2 tablespoons curry powder
1 dash salt
1 dash ground black pepper
1 cup ketchup (tomato sauce Australia and UK)
1 small can tomato - diced and drained- ¼ cup golden raisins
2 tablespoons parsley - chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking dish with a foil and grease with butter. Cut the butternut squash in half the long way. Remove the seeds and lay cut side down on the baking dish. Bake until tender, about 40 minutes.
- While the butternut squash is baking, boil the rice and water over high heat. Decrease heat to low and simmer until the rice is cooked. In a large skillet, heat olive oil or butter over medium heat. Add chicken and diced onion, and cook until the chicken is no longer pink. Season with curry, salt and pepper. Reduce heat to low and add the tomato sauce, diced tomatoes and raisins.
- Carefully flip the squash over in the baking dish. Spoon stuffing on top of the squash. Place the butternut squash under the broiler for a few minutes. Sprinkle with fresh parsley, and serve!
Nutrition
Calories: 1664kcalCarbohydrates: 237gProtein: 105gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 392mgSodium: 1594mgPotassium: 7445mgFiber: 34gSugar: 62gVitamin A: 82086IUVitamin C: 234mgCalcium: 718mgIron: 22mg
How did this recipe turn out for you?Rate this Recipe !
