4 boneless chicken breasts
2 acorn squash
1 med. size onion
2 tbsp. butter
1-2 tbsp. curry powder
2 tbsp. peanut butter
Raisins
1 c. chicken broth
2 tbsp. apple juice

Preheat oven to 375 degrees. Cut squash in half and remove seeds. Cook squash for 10 minutes at full powder in a microwave oven face down in 1/2-inch of water.

Clean and cut chicken into bite-sized chunks. Chop onion. Saute onion in butter until pieces start turning clear. Add chicken to pan. Cook chicken halfway through. Add chicken broth, raisins, curry powder, peanut butter and apple juice.

You may want to increase curry powder to taste and peanut butter and apple juice to reach chowder consistency. Stuff steamed acorn squash with mixture and bake for 20 minutes in 375 degree oven.

YELLOW PINEAPPLE RICE:

2 pkgs. yellow saffron rice
1/2 can crushed pineapple

Drain crushed pineapple and add to uncooked rice mixture. Follow rice cooking instructions. Serve with curried chicken.