Ground Chicken and Apricot-Curry Stuffed Acorn Squash with Coconut Drizzle

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground chicken to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 1 teaspoon of curry powder, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of cinnamon, cooking for an additional 2 minutes until fragrant.

Add 1 cup of chopped dried apricots and 1/2 cup of cooked quinoa to the skillet, mixing well to combine.

Season with salt and pepper to taste. Remove the acorn squash from the oven and carefully flip them cut-side up.

Fill each half with the ground chicken mixture, pressing down gently to pack it in. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.

While the squash is baking, prepare the coconut drizzle by whisking together 1/2 cup of coconut milk, 1 tablespoon of lime juice, and a pinch of salt in a small bowl.

Once the squash is done, remove it from the oven and drizzle the coconut sauce over the top. Garnish with fresh cilantro and lime wedges before serving.