Curried Chicken Stuffed Squash
Makes 4 servings
Ingredients
For The Squash:
2 squash cut in half and seeded
1 tsp grass fed butter ( or coconut oil) per half a squash
1 tsp maple syrup per half a squash
¼ – ½ tsp cinnamon sprinkled
Salt to taste
Chopped pecans
For the chicken:
16 oz organic ground chicken
1-2 tablespoons olive oil ( or coconut oil )
1 red onion finely chopped
2-3 garlic bulbs
3 cups organic spinach
½ tsp turmeric
2 tsps cumin
2 tsps coriander
½ tsp cinnamon
Salt and pepper to taste
Instructions
Pre heat the oven to 365 degrees F. Cut squash in half and remove the seeds. Place in a baking pan and add the butter, maple syrup, cinnamon and salt to taste. Make sure to spread the butter all around the squash for the flavor to seep in. Place in the oven and set timer for 25 minutes.
In mean time, pour olive oil in a skillet and heat over medium heat. Chop the garlic and onions finely and add to the pan with spinach. Cook until onions are translucent and fragrant ( about 2 minutes ). Add the ground chicken and chop with a spatula. Add in the spices and mix around. Cook the chicken fully through and put aside.
After 25 minutes, pull the rack out of the oven with the squash. Add the ground chicken mix to each squash as well as chopped pecans and place back in the oven for another 15-20 minutes or until squash are soft. Enjoy with some other low carb sides such as beets or cabbage.
