Preheat the oven to 425 degrees.
Cut the acorn squash in half and scoop out the seeds.
Brush with oil and place cut side down on a cookie sheet.
Bake the squash for 25 minutes or until fork tender.
Add the rice and water to a medium sauce pan. Cook over a medium-high flame until the water begins to boil. Lower flame, place lid on pot and simmer for 20 minutes.
While the squash and rice are cooking, saute the onions, peppers, and garlic in olive oil.
Add the chicken, broth, and spices to the onion mixture and cook over a medium flame until the chicken is cooked through, approximately 8 - 10 minutes.
Cut the cooked squash into 1 inch cubes.
Add the squash and yogurt to the chicken. Cook while stirring, until the yogurt is heated through.
Serve the curried chicken and acorn squash over the rice.
