Baked Squash Stuffed With Curried Chicken And Wild Rice Recipe
- 6 x boneless skinless chicken breast halves
- 1 c. wild rice cooked and liquid removed
- 1 x tart green apple peel core chop
- 1/2 c. slivered almonds
- 1/2 c. raisins
- 1/2 c. fresh parsley minced
- 1 x orange juiced
- 1/2 c. lowfat mayonnaise heaping
- 2 1/2 Tbsp. curry pwdr
- 1 tsp red pepper flakes
- 3 x acorn squash halved and baked
- Cut chicken into 1/2" strips.
- Quickly boil chicken in water.
- Drain and cut into cubes.
- Combine with rice, apple, almonds, raisins and paisley.
- Blend orange juice, mayonnaise, curry and red pepper flakes.
- Combine mixtures, stuff the baked squash halves, heat in microwave and serve.
- Pantry: Use winter squash with a cavity: table queen, butternut, etc.
- NOTES : Bobbie's Notes: This was delicious and a very filling low-fat meal.
- For just two of us, I cut the recipe down to 1/3.
- I baked the squash halves, cut-side down, in about 1/2 " of water in the Microwave till tender.
chicken, wild rice, tart green apple, almonds, raisins, parsley, orange juiced, mayonnaise heaping, curry pwdr, red pepper, acorn
Taken from cookeatshare.com/recipes/baked-squash-stuffed-with-curried-chicken-and-wild-rice-75744 (may not work)