Stuffed Acorn Squash
Stuffed Acorn Squash

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed acorn squash. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Stuffed Acorn Squash is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Stuffed Acorn Squash is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have stuffed acorn squash using 30 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Acorn Squash:
  1. Get 2 medium acorn squash
  2. Get 2 medium acorn squash
  3. Prepare 2 cup low-sodium chicken broth
  4. Take 2 cup low-sodium chicken broth
  5. Take 2/3 cup quinoa, rinsed
  6. Prepare 2/3 cup quinoa, rinsed
  7. Prepare 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
  8. Make ready 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
  9. Get 1/2 tsp coarse salt
  10. Make ready 1/2 tsp coarse salt
  11. Take 1/2 tsp ground black pepper
  12. Take 1/2 tsp ground black pepper
  13. Make ready 1 medium yellow onion, chopped
  14. Get 1 medium yellow onion, chopped
  15. Make ready 4 garlic cloves, minced
  16. Take 4 garlic cloves, minced
  17. Make ready 1 small-medium zucchini, cut in half longwise and then thinly sliced
  18. Get 1 small-medium zucchini, cut in half longwise and then thinly sliced
  19. Take 1 can diced tomatoes (I used a fire roasted variety)
  20. Prepare 1 can diced tomatoes (I used a fire roasted variety)
  21. Get 2 -3 cups fresh spinach
  22. Get 2 -3 cups fresh spinach
  23. Take 2 tbsp fresh basil, chopped
  24. Take 2 tbsp fresh basil, chopped
  25. Get 1 tsp fresh rosemary, finely chopped
  26. Get 1 tsp fresh rosemary, finely chopped
  27. Make ready 1 cup Gouda, shredded
  28. Take 1 cup Gouda, shredded
  29. Prepare 1/4 cup Asiago, grated
  30. Prepare 1/4 cup Asiago, grated
Instructions to make Stuffed Acorn Squash:
  1. Preheat oven to 375°F. Cut squash in half vertically and scoop out the seeds. Place in a baking pan cut side down and pan with 1" hot water. Bake 45 minutes, or until you can pierce them easily with a fork or knife. Remove from pan and pat off excess water. Place on a baking sheet.
  2. Bring broth to a boil in a medium saucepan and add quinoa; reduce heat to medium-low. Simmer for 15-25 minutes partially covered until liquid is cooked off.
  3. Heat about 2 tablespoons of olive oil in a nonstick pan on medium heat. Saute onions and garlic until translucent. Add chicken sausage, salt, and pepper and cook until warm. Transfer to large bowl.
  4. Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
  5. Saute spinach until wilted; transfer to the bowl.
  6. Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
  7. Divide evenly until each squash and top with remaining gouda and asiago.
  8. Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
  9. Enjoy!
  10. Preheat oven to 375°F. Cut squash in half vertically and scoop out the seeds. Place in a baking pan cut side down and pan with 1" hot water. Bake 45 minutes, or until you can pierce them easily with a fork or knife. Remove from pan and pat off excess water. Place on a baking sheet.
  11. Bring broth to a boil in a medium saucepan and add quinoa; reduce heat to medium-low. Simmer for 15-25 minutes partially covered until liquid is cooked off.
  12. Heat about 2 tablespoons of olive oil in a nonstick pan on medium heat. Saute onions and garlic until translucent. Add chicken sausage, salt, and pepper and cook until warm. Transfer to large bowl.
  13. Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
  14. Saute spinach until wilted; transfer to the bowl.
  15. Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
  16. Divide evenly until each squash and top with remaining gouda and asiago.
  17. Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
  18. Enjoy!

So that’s going to wrap this up with this exceptional food stuffed acorn squash recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!