Anti Inflammatory Turmeric-Ginger Stuffed Acorn Squash with Chicken & Quinoa

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Turmeric-Ginger Stuffed Acorn Squash with Chicken & Quinoa

Roasted acorn squash makes the most naturally beautiful edible bowl, and filling it with spiced chicken and fluffy quinoa turns a simple weeknight dinner into something genuinely impressive. The real stars here are the turmeric and fresh ginger, two ingredients with serious reputations for supporting a low-inflammation lifestyle, and they work together with cumin, cinnamon, and a squeeze of fresh lemon juice to create a filling that smells incredible the moment it hits the pan. Quinoa cooked in low-sodium chicken broth soaks up all that savory depth, while baby spinach wilts right into the mix for an easy boost of greens. The squash itself gets roasted at high heat until the edges turn golden and the flesh goes completely tender, which adds a subtle sweetness that balances the warm spice blend beautifully. Everything comes together in one skillet and one pot, so the process is straightforward even on a busy evening. A handful of chopped parsley and optional dry-roasted pumpkin seeds on top add a fresh, slightly nutty finish that makes each plate look like it took far more effort than it did. This recipe serves four, making it a solid choice for a family dinner or a week of satisfying meal-prep lunches.

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1 ½ 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

¾ cup quinoa, rinsed
1 ½ cups low-sodium chicken broth
1 lb boneless, skinless chicken breast, cut into ½-inch dice
3 cloves garlic, minced
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
1 cup baby spinach, roughly chopped
2 tbsp fresh lemon juice

For serving

3 tbsp fresh parsley, chopped
1 tbsp pumpkin seeds, dry-roasted (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the 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.
2
While the squash roasts, combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the liquid is absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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