Mediterranean Diet Friendly Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Mediterranean Diet Friendly Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa

Golden roasted acorn squash halves make the perfect vessel for a hearty filling of turmeric-and-cumin-spiced chicken, fluffy quinoa, and wilted baby spinach, all brightened with plenty of fresh garlic. Every bite balances warm spice with fresh herbs, especially once a cool, tangy sauce loaded with fresh dill and lemon juice gets spooned generously over the top. A scatter of pomegranate seeds adds little bursts of sweetness and color that make this feel special enough for guests, yet it's simple enough for a weeknight dinner. The combination of whole grains, lean protein, olive oil, and vegetables makes this a genuinely satisfying fit for a Mediterranean-style way of eating. It's the kind of dish that looks as good as it tastes, with each roasted squash half serving as its own complete, nourishing bowl.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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