Hi, I am Joana. Today, I will show you a way to prepare stuffed acorn squash recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Stuffed Acorn Squash Recipe

Stuffed Acorn Squash is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Stuffed Acorn Squash is something which I have loved my whole life.

To bewith this recipe, we have to prepare a few ingredients. You can have stuffed acorn squash using 30 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Stuffed Acorn Squash:

1. Take 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. Make ready 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe’s)
8. Get 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. Get 1/2 tsp coarse salt
11. Make ready 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. Take 4 garlic cloves, minced
16. Make ready 4 garlic cloves, minced
17. Take 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. Take 2 -3 cups fresh spinach
22. Get 2 -3 cups fresh spinach
23. Prepare 2 tbsp fresh basil, chopped
24. Make ready 2 tbsp fresh basil, chopped
25. Take 1 tsp fresh rosemary, finely chopped
26. Prepare 1 tsp fresh rosemary, finely chopped
27. Prepare 1 cup Gouda, shredded
28. Prepare 1 cup Gouda, shredded
29. Prepare 1/4 cup Asiago, grated
30. Get 1/4 cup Asiago, grated

Steps 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!

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