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

1. Cut chicken into 1/2" strips.
2. Quickly boil chicken in water.
3. Drain and cut into cubes.
4. Combine with rice, apple, almonds, raisins and paisley.
5. Blend orange juice, mayonnaise, curry and red pepper flakes.
6. Combine mixtures, stuff the baked squash halves, heat in microwave and serve.
7. Pantry: Use winter squash with a cavity: table queen, butternut, etc.
8. NOTES : Bobbie's Notes: This was delicious and a very filling low-fat meal.
9. For just two of us, I cut the recipe down to 1/3.
10. 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)