Macadamia Free Pomegranate & Mint Stuffed Acorn Squash with Chicken and Quinoa
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(11)
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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
- 1 lb ground chicken breast
- 1 cup scallions (green tops only), thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper (optional)
- 2 tbsp pomegranate molasses
- 1 tbsp fresh lemon juice
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly chopped
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- 2 tbsp pomegranate arils, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the cut sides of the acorn squash halves with 1 tbsp of the olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Place cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.
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