Fish Free Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(8)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1.5 lb each), halved lengthwise and seeds removed
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 lb boneless, skinless chicken breast, cut into ½-inch cubes
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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