Stuffed Acorn Squash
Stuffed Acorn Squash

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed acorn squash. One of my favorites. This time, I am going to 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 meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Stuffed Acorn Squash is something which I’ve loved my whole life.

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.

To begin with this recipe, we must first prepare a few components. You can cook stuffed acorn squash using 30 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Stuffed Acorn Squash:
  1. Prepare 2 medium acorn squash
  2. Make ready 2 medium acorn squash
  3. Prepare 2 cup low-sodium chicken broth
  4. Prepare 2 cup low-sodium chicken broth
  5. Get 2/3 cup quinoa, rinsed
  6. Get 2/3 cup quinoa, rinsed
  7. Get 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. Prepare 1/2 tsp coarse salt
  11. Prepare 1/2 tsp ground black pepper
  12. Take 1/2 tsp ground black pepper
  13. Take 1 medium yellow onion, chopped
  14. Get 1 medium yellow onion, chopped
  15. Take 4 garlic cloves, minced
  16. Get 4 garlic cloves, minced
  17. Get 1 small-medium zucchini, cut in half longwise and then thinly sliced
  18. Prepare 1 small-medium zucchini, cut in half longwise and then thinly sliced
  19. Make ready 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. Make ready 2 -3 cups fresh spinach
  23. Take 2 tbsp fresh basil, chopped
  24. Make ready 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. Make ready 1 cup Gouda, shredded
  29. Make ready 1/4 cup Asiago, grated
  30. Make ready 1/4 cup Asiago, grated

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°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!

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 for this special food stuffed acorn squash recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be 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. Thanks again for reading. Go on get cooking!