Pumpkin Curry

My husband had been planting the garden every year for the past 3 years. Three years ago, I tried to plan it all out. He likes to start everything inside weeks before it needs to be planted outside. I like to plant things outside when it warms up. He won. Every year he plants so many seeds that the garden is full of his starts. As a matter of fact the seasonal garden overflows into our orchard space. It's less stressful for me to just let him do the garden. I have plenty of other hobbies to occupy my time.

This year he planted so many winter squash, I'm having to think up new recipes for cooking them. The other day on my walk I was pondering those darn squash. I remember eating the most wonderful pumpkin curry at a Thai restaurant.

When I came back from my walk I immediately headed to the garden, even before going inside. I picked a couple of small spaghetti squash and one very large golden acorn squash. I chopped onions and garlic, browned them with some olive oil. I cooked up some boneless chicken breasts and threw them in with the garlic and onions. I added some water and tomatoes from the garden and cooked it all on low. I seasoned the pot with Thai curry paste. I sliced open the acorn squash, removed the seeds, chopped it up in chunks, put it in a pot with water and steamed the acorn squash until it was just soft. I cut away the flesh of the squash from the skin and chopped it into chunks. I put the squash in a bowl in the fridge. When the tomatoes in the pot cooked down, I turned off the heat. I put the chicken curry mixture in the fridge.

When it was time to prepare the meal. I put the curry mixture on the stove to heat is up. I added the acorn squash and a few basil leaves (from the garden). We ate the chicken and pumpkin curry over spaghetti squash. It was pretty good. The meal was low in fat and calories and high in nutrients. I would have probably preferred the curry over rice, but what would I do with all that spaghetti squash.

Just some of our harvest...