This is a fun holiday recipe, perfect for entertaining your guests, because you get to serve this delicious gourmet meal in roasted acorn squash bowls.

*yields 4 portions

Ingredients:
4 acorn squash
1 large yellow onion coarsely chopped
2 tbsp olive oil
3/4 of a lime grated zest
3 tbsp yellow curry paste
3 cloves garlic
1 1/4 cup coconut milk
1/4 tsp xanthan gum
3 large carrots chopped into small pieces
2 cups broccoli chopped into small pieces
3/4 lb chicken tenders chopped into small pieces
1 cup tomato sauce RAOS (or one 14 oz can of organic diced tomatoes)
1 cup shredded mozzarella
1 tbsp fresh chopped basil
1 cup chicken base (I use better than bouillon)
+
Extra 1  1/2 cup of shredded cheddar and mozzarella mix

Z-TIP:  If you use curry spice instead of the curry paste, it won’t be quite the same.  Also do not omit the lime zest – it’s also an important ingredient, that gives this meal it’s specific taste and fragrance.

Instructions:
1. Preheat oven to 375F degrees.

2. Cut the top of each acorn and save it for a lid. Carve out all the seeds and place on a baking sheet upside down. Place the cut off tops on the baking sheet facing down as well. Bake in the preheated oven for 40 minutes.

3. Let’s prepare the filling in the meantime. Add 1 tbsp olive oil, onion and curry past into a large non-stick pan and cook for about 5-6 minutes over medium heat.

4. Add the other tbsp of olive oil and the small pieces of chicken tenders. Cook the chicken pieces in the curry and onions until golden brown on all sides. Keep the pan covered with a lid flipping the chicken occasionally so it doesn’t stick to the bottom of the pan.

5. Add the small pieces of broccoli, and carrots and move around to coat with the curry. Then add the lemon zest and garlic and cook for about 2 minutes stirring frequently.

6. Add the chicken base, coconut milk, tomato sauce and xanthan gum. Let it simmer for about 7 minutes until the carrots are tender but not too soft. Be careful not to over cook them. The chicken should be also cooked through. You can test it by cutting through one of the chicken pieces with knife.

7. Add one cup of shredded mozzarella cheese and stir until the cheese melts in the sauce. Add the fresh chopped basil at the very end and take it off the heat.

8. Fill up each acorn squash with the curry chicken filling and top up with the remaining shredded cheese mixture. Turn the oven to broil and place the acorns into the oven for another few minutes until the cheese melts on top and becomes lightly golden brown. Serve hot.

Macros Per Portion:
Calories: 754.4
Carbs: 67.3 g
Net Carbs: 52.8 g
Fat: 39.2 g
Protein: 38.3 g