Mediterranean Diet Friendly Pomegranate & Mint Stuffed Acorn Squash with Chicken and Quinoa

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Mediterranean Diet Friendly Pomegranate & Mint Stuffed Acorn Squash with Chicken and Quinoa

Roasted acorn squash halves become the perfect vessel for a warmly spiced quinoa and ground chicken filling, brightened with cumin, cinnamon, turmeric, and a tangy hit of pomegranate molasses and lemon juice. Scallions and garlic build a fragrant base, while fresh pomegranate arils and mint fold in at the end for bursts of sweetness and color against the tender, caramelized squash. Extra virgin olive oil ties the whole dish together, giving it that rich, savory backbone without any heaviness. Each squash half turns into a complete, satisfying plate — lean protein, whole grains, and produce-forward flavor in one beautiful presentation. This one is a genuinely great fit for anyone eating the Mediterranean way, leaning on olive oil, herbs, spices, and wholesome staples rather than anything processed. It's the kind of dinner that feels special enough for guests but is easy enough to make on a weeknight.

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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 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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