Stuffed acorn squash
Stuffed acorn squash

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stuffed acorn squash. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese. Acorn squash halves are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked.

Stuffed acorn squash is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Stuffed acorn squash is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have stuffed acorn squash using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Stuffed acorn squash:
  1. Take 1 acorn squash
  2. Take 1/4 cup quinoa rinsed and drained
  3. Take 1/2 cup vegetable broth
  4. Make ready 2 tsp olive oil
  5. Prepare 1/4 cup sliced green onions
  6. Take 1 tsp chopped garlic
  7. Get 1/4 cup dried cranberries
  8. Get 1/4 cup chopped pecans
  9. Prepare 1/4 cup cannellini beans drained and rinsed
  10. Prepare 1/2 tsp grated orange peel
  11. Take 1 tbs fresh chopped parsley

Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese. Welcome in fall with this stuffed acorn squash. Perfectly baked squash filled with wild rice, cranberries, hazelnuts, and mushrooms for the perfect. Stuffed Acorn Squash fills tender roasted acorn squash with sausage, apple, wild rice, and tons of vegetables.

Steps to make Stuffed acorn squash:
  1. Preheat oven to 375° Spray baking pan with cooking spray. Cut squash in half, remove seeds. Slice the bottom of each half so squash will sit flat. Place squash cut sides down in pan, bake 30 minutes.
  2. Meanwhile in a saucepan heat vegetable broth to boiling. Add quinoa, reduce heat, cover with lid and simmer 15 minutes.
  3. In a skillet over medium heat cook onions and garlic for 5 minutes, stirring occasionally. Remove from heat, add all remaining ingredients except parsley and stir well.
  4. Remove squash from oven, turn squash cut sides up. Divide the mixture evenly and stuff the squash pressing down and form a slight mound over top. Cover loosely with foil. Bake 20-30 minutes until squash is tender and filling is heated through. Sprinkle with parsley and serve.

Perfect as a side dish or main course! Fall is here, and that means it's time to break out. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Stuffed acorn squash officially marks Fall cooking in my kitchen.

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