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

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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

Roasted acorn squash halves make a gorgeous, golden-edged vessel for a warmly spiced quinoa filling, built up with garlic, turmeric, cumin, and a generous handful of wilted spinach folded through every fluffy bite. The real showstopper is the garlic-dill yogurt sauce spooned over the top — bright with lemon juice and fresh dill, it turns creamy and cool against the tender, caramelized squash. A scatter of pomegranate seeds adds little bursts of tart sweetness and color, making this feel special enough for a dinner party but simple enough for a weeknight. It's a satisfying, protein-forward dish that comes together in one pan and one pot, with layers of texture in every forkful. This one fits neatly into a vegetarian spread without missing a beat, and it reheats beautifully for lunch the next day.

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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
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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