Artificial Flavors Free Turmeric-Ginger Stuffed Acorn Squash with Chicken & Quinoa
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1 ½ 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
- 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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