Stuffed Acorn Squash
Stuffed Acorn Squash

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, stuffed acorn squash. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Acorn Squash is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Stuffed Acorn Squash is something that I have loved my whole life.

All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. This roasted acorn squash is stuffed to the max with absolutely everything you're craving! Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted.

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

The ingredients needed to make Stuffed Acorn Squash:
  1. Take 2 medium acorn squash
  2. Prepare 2 medium acorn squash
  3. Get 2 cup low-sodium chicken broth
  4. Prepare 2 cup low-sodium chicken broth
  5. Take 2/3 cup quinoa, rinsed
  6. Take 2/3 cup quinoa, rinsed
  7. Take 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. Prepare 1/2 tsp coarse salt
  10. Take 1/2 tsp coarse salt
  11. Make ready 1/2 tsp ground black pepper
  12. Take 1/2 tsp ground black pepper
  13. Get 1 medium yellow onion, chopped
  14. Get 1 medium yellow onion, chopped
  15. Make ready 4 garlic cloves, minced
  16. Get 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. Get 1 can diced tomatoes (I used a fire roasted variety)
  20. Prepare 1 can diced tomatoes (I used a fire roasted variety)
  21. Prepare 2 -3 cups fresh spinach
  22. Make ready 2 -3 cups fresh spinach
  23. Get 2 tbsp fresh basil, chopped
  24. Prepare 2 tbsp fresh basil, chopped
  25. Take 1 tsp fresh rosemary, finely chopped
  26. Prepare 1 tsp fresh rosemary, finely chopped
  27. Make ready 1 cup Gouda, shredded
  28. Prepare 1 cup Gouda, shredded
  29. Make ready 1/4 cup Asiago, grated
  30. Prepare 1/4 cup Asiago, grated

Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. Acorn squash isn't the only veggie to stuff. Squash is an undeniable fall favorite. Full of fiber, flavor, and comforting as can be, it's one of those ingredients that complements almost every dish.

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!

Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients. This stuffed acorn squash is a delicious, hearty side dish for just about any main course! I admit, I stole this idea from Whole Foods. I saw a stuffed squash like this sitting in their display case. The best vegetarian stuffed acorn squash?

So that is going to wrap it up with this exceptional food stuffed acorn squash recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!