Directions:
- Preheat the oven to 450°.
- Cut the squash in half. Rub it with half the oil and the salt and pepper.
- Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
- While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
- Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.66 Kcal (2071 kJ) | ||
| Calories from fat | 156.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.35g | 27% | |
|---|---|---|---|
| Cholesterol | 101.58mg | 34% | |
| Sodium | 594.25mg | 25% | |
| Potassium | 1719.3mg | 37% | |
| Total Carbs | 50.07g | 17% | |
| Sugars | 17.73g | 71% | |
| Dietary Fiber | 8.29g | 33% | |
| Protein | 40.11g | 80% | |
| Vitamin C | 102.2mg | 170% | |
| Iron | 3.6mg | 20% | |
| Calcium | 192.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 84.9 Kcal (355 kJ) | ||
| Calories from fat | 26.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 27% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 34% | |
| Sodium | 101.99mg | 25% | |
| Potassium | 295.1mg | 37% | |
| Total Carbs | 8.59g | 17% | |
| Sugars | 3.04g | 71% | |
| Dietary Fiber | 1.42g | 33% | |
| Protein | 6.88g | 80% | |
| Vitamin C | 17.5mg | 170% | |
| Iron | 0.6mg | 20% | |
| Calcium | 33.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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