Vegetarian Turmeric-Ginger Stuffed Acorn Squash with Chicken & Quinoa

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Vegetarian Turmeric-Ginger Stuffed Acorn Squash with Chicken & Quinoa

Golden roasted acorn squash halves become the vessel for a warmly spiced quinoa filling built on turmeric, fresh ginger, garlic, cumin, and a hint of cinnamon for real depth. Wilted baby spinach and a bright squeeze of lemon juice lighten the mix, while a final scatter of parsley and dry-roasted pumpkin seeds adds fresh herbaceous crunch on top. The squash itself roasts until fork-tender with caramelized edges, giving you a sturdy, slightly sweet base that holds up beautifully once it's mounded with filling and popped back in the oven to set. Every bite balances earthy spice, citrusy brightness, and toasted texture, making this a satisfying, well-rounded dinner. It's an easy one to add to a vegetarian meal rotation whenever you want something cozy but far from ordinary.

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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
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 dice
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.
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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