This stir-fry departs from the typical bed of accompanying rice and instead nestles in the bowl of steamed acorn squash. Raita, a yogurt sauce, is typically served with Indian curry dishes. It's cool, sweet character is a complimentary contrast to the curry.
Makes 4 servings
|2||small (about 4-inch diameter) acorn squash|
|Nonstick cooking spray|
|1||medium onion, thinly sliced|
|1||tablespoon minced fresh ginger|
|1||medium red bell pepper, diced|
|1-1/2||teaspoons curry powder|
|4||cloves garlic, minced|
|12||ounces boneless skinless chicken thighs, ground|
|2||tablespoons chopped fresh cilantro|
- Prepare Cucumber-Mint Raita.
- Cut squash in half through stem ends; discard seeds. Place squash halves cut sides down on plate; microwave on HIGH 10 to 12 minutes, or until tender when pierced. Cover; let stand 3 minutes or until ready to fill.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add onion and ginger; stir-fry 4 minutes or until onion is golden. Add bell pepper, curry powder and garlic; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes or until chicken is browned and no longer pink in center. Remove from heat. Stir in cilantro. Spoon into squash halves. Serve with raita on side.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||22 %|
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