Heart Healthy Stuffed Thyme-Curry Acorn Squash Recipe
Line a large rimmed baking sheet with parchment paper. Cut the acorn squash in half lengthwise. With a spoon, scoop out the seeds and discard. Place the squash halves cut side up on the prepared baking sheet. Add 1 teaspoon olive oil to each half; using a silicone brush or your fingers, spread the oil on the inside and along the cut edge of the squash.
In a bowl, combine all of the spices and mix until well combined. Season the squash, lightly rubbing the seasoning into the flesh. Allow to marinate for at least 15 minutes.
While the acorn squash marinates, set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 400°F. Line 2 small rimmed baking sheets with parchment paper; set aside.
In a small mixing bowl, add all of the ingredients except the sweet potato. Mix until well combined. Add the chopped sweet potato and toss to coat. Transfer to one of the prepared baking sheets.
Bake the acorn squash and sweet potato at the same time with the acorn squash on the upper rack and the sweet potato on the lower rack. Bake for 40 to 45 minutes, until fork tender.
While the acorn squash and sweet potato are baking, prepare the chicken. In a small mixing bowl, add all of the ingredients except the chicken; mix until well combined. Add the chicken and marinate.
During the last 15 minutes of baking time for the squash and sweet potato, place the chicken on the other prepared baking sheet and cook on the lower rack of the oven with the sweet potato, until the internal temperature reaches 165°F.
Remove the squash, sweet potatoes and chicken from the oven and allow to cool slightly.
In a medium mixing bowl, add all of the ingredients and mix until well combined.
Using two forks, shred the chicken and add to the rice mixture. Add the sweet potatoes and mix to combine. Serve the mixture in the acorn squash halves.