Vegan Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Vegan Garlic-Dill Yogurt Acorn Squash Stuffed with Chicken & Quinoa

Golden roasted acorn squash halves become the vessel for a warmly spiced quinoa filling, brightened with turmeric, cumin, plenty of garlic, and a handful of wilted spinach folded through for color and freshness. Each half gets a generous drizzle of a cool, herby garlic-dill sauce that plays beautifully against the caramelized edges of the squash, and a scatter of pomegranate seeds adds a pop of color and tartness right before serving. The quinoa cooks up fluffy and tender, soaking in all those spices, so every spoonful of the filling carries real depth without feeling heavy. It's an easy one to make ahead, since the squash and filling can both be prepped in stages and assembled just before you eat. This one is a genuinely solid pick for a vegan table — hearty, herb-forward, and satisfying enough to serve as a main course on its own.

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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
Chef's tip
Use 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 tip
Choose 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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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