Pre-heat the oven to 400 degrees F.
Cut the acorn squashes in half, and lay skin side down on a sheet pan. Sprinkle the squash with cumin and salt. Place in oven and cook until fork-tender, about 40 minutes.
Meanwhile, cook the chicken mixture. Preheat a skillet over medium heat and add oil to the pan. Chop the chicken into bite sized pieces and place in the skillet.
When chicken is nearly cooked, add the onion and apples and mi thoroughly. After approximately 5 minutes when veggies are softened and the chicken is finished, add all the spices to the skillet and mix thoroughly. Let simmer for 5 more minutes while stirring to incorporate all the flavors.
Spoon the chicken mixture into the squash. Top with pomegranate seeds, mint leaves, and goat cheese. Enjoy!