Spicy Chicken Stew in a Squash

16 65 631
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 2
Spicy Chicken Stew in a Squash
Health Highlights


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, sweetened
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!

Nutrition Facts

Per Portion

Calories 631
Calories from fat 190
Calories from saturated fat 55
Total Fat 21.2 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 8.5 g
Cholesterol 83 mg
Sodium 686 mg
Potassium 2663 mg
Total Carbohydrate 85 g
Dietary Fiber 23.0 g
Sugars 12.4 g
Protein 37 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.7
Vegetables 6.8

Energy sources


Meal Type(s)