Anti Inflammatory Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Anti Inflammatory Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa

Roasted acorn squash makes the most naturally sweet, edible bowl, and filling it with spiced chicken, fluffy quinoa, and wilted spinach turns a simple vegetable into a genuinely satisfying meal. Turmeric and cumin do serious work here — both spices are celebrated for their anti-inflammatory properties, and they give the chicken filling a warm, golden color and earthy depth that smells incredible while it cooks. Quinoa brings complete protein and a light, nutty texture that soaks up every bit of those pan juices, while baby spinach adds a pop of green without any fuss. The garlic-dill yogurt sauce is the finishing touch that ties everything together — cool, tangy, and bright with fresh lemon and dill, it's the kind of sauce you'll want to drizzle on everything. A handful of pomegranate seeds scattered over the top adds a jewel-like burst of sweetness that makes the whole dish look as good as it tastes. This recipe serves four, so it's a smart choice for a weeknight family dinner or a meal-prep situation where you want something nourishing and genuinely craveable waiting in the fridge.

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1.5 lb each), halved lengthwise and seeds removed
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2 tbsp extra virgin olive oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided

For the filling

1 cup quinoa, rinsed
2 cups low-sodium chicken broth
1 lb boneless, skinless chicken breast, cut into ½-inch cubes
1 tsp ground turmeric
½ tsp ground cumin
3 cloves garlic, minced
2 cups baby spinach, roughly chopped

For the garlic-dill yogurt sauce

1 cup plain whole-milk yogurt
2 cloves garlic, finely grated
3 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
¼ tsp salt

For serving

2 tbsp pomegranate seeds (optional)
1 tbsp fresh dill sprigs (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the acorn squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper.
2
Roast the squash for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.

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