|10 min||55 min||2|
|908 gm||Acorn squash|
|2 tsp||Coconut oil|
|227 gm||Chicken breast, boneless, skinless (cubed, seasoned with salt and pepper)|
|1 tsp minced||Ginger root|
|1 tsp||Garlic (minced)|
|2 tbsp||Almond butter (for almond sauce)|
|1 tbsp||Honey (for almond sauce)|
|1 tbsp||Water (boiling, for almond sauce)|
|1/4 whole lime(s)||Lime juice (fresh) (for almond sauce)|
|1 tbsp||Soy sauce, tamari (for almond sauce)|
|1 tsp minced||Ginger root (for almond sauce)|
|1 tsp||Chili paste, Gourmet Garden (for almond sauce)|
|1/4 cup||Coconut milk|
|1/2 cup chopped||Red bell pepper|
|2 tbsp||Slivered almonds (for topping)|
|2 tbsp||Cilantro (coriander) (chopped, for topping)|
1. Preheat oven to 375 F.
2. Cut the squash in half and scoop out the seeds. Using a fork, prick holes in to the skin and place cut side down on a baking sheet. Bake for 30-45 minutes, or until soft.
3. In a medium size pot, heat 1 tsp coconut oil. Add chicken pieces and cook for about 10 minutes (make sure chicken is browned). Transfer chicken to plate.
4. Add another tsp of coconut oil and the ginger and garlic. Stir together for 30 seconds, scraping the browned chicken pieces from the bottom of the pan.
5. Add the coconut milk and bring to a simmer. Mix spicy almond sauce ingredients well. Add the sauce, chicken and the veggies and mix well. Simmer, covered, on low for about 5-8 minutes or until veggies are cooked through.
6. Serve divided between the 2 squash halves.
is a great source of lean protein which is important for muscle growth and repair!
is a power-packed veggie, rich in vitamin C, vitamin A and B6!