How to Prepare Super Quick Homemade Stuffed Acorn Squash

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

Stuffed Acorn Squash is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Stuffed Acorn Squash is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook stuffed acorn squash using 30 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Stuffed Acorn Squash:

1. Get 2 medium acorn squash
2. Take 2 medium acorn squash
3. Make ready 2 cup low-sodium chicken broth
4. Make ready 2 cup low-sodium chicken broth
5. Prepare 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. Prepare 1/2 tsp coarse salt
10. Get 1/2 tsp coarse salt
11. Get 1/2 tsp ground black pepper
12. Take 1/2 tsp ground black pepper
13. Take 1 medium yellow onion, chopped
14. Prepare 1 medium yellow onion, chopped
15. Prepare 4 garlic cloves, minced
16. Prepare 4 garlic cloves, minced
17. Prepare 1 small-medium zucchini, cut in half longwise and then thinly sliced
18. Take 1 small-medium zucchini, cut in half longwise and then thinly sliced
19. Prepare 1 can diced tomatoes (I used a fire roasted variety)
20. Make ready 1 can diced tomatoes (I used a fire roasted variety)
21. Take 2 -3 cups fresh spinach
22. Take 2 -3 cups fresh spinach
23. Get 2 tbsp fresh basil, chopped
24. Take 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. Prepare 1/4 cup Asiago, grated
30. Prepare 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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