Stuffed Acorn Squash
Stuffed Acorn Squash

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed acorn squash. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash.

Stuffed Acorn Squash is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice 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 have 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. Get 2 medium acorn squash
  3. Take 2 cup low-sodium chicken broth
  4. Take 2 cup low-sodium chicken broth
  5. Get 2/3 cup quinoa, rinsed
  6. Make ready 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. Prepare 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. Make ready 1/2 tsp coarse salt
  11. Get 1/2 tsp ground black pepper
  12. Make ready 1/2 tsp ground black pepper
  13. Take 1 medium yellow onion, chopped
  14. Take 1 medium yellow onion, chopped
  15. Get 4 garlic cloves, minced
  16. Make ready 4 garlic cloves, minced
  17. Make ready 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. 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. Get 2 -3 cups fresh spinach
  22. Make ready 2 -3 cups fresh spinach
  23. Prepare 2 tbsp fresh basil, chopped
  24. Get 2 tbsp fresh basil, chopped
  25. Prepare 1 tsp fresh rosemary, finely chopped
  26. Take 1 tsp fresh rosemary, finely chopped
  27. Prepare 1 cup Gouda, shredded
  28. Take 1 cup Gouda, shredded
  29. Get 1/4 cup Asiago, grated
  30. Get 1/4 cup Asiago, grated

Stuffed acorn squash filled with brown rice, lean ground beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious flavors. Stuffed Acorn Squash with quinoa, cranberry, chickpeas and pecan is the simplest recipe with minimal ingredients. Turkey Stuffed Acorn Squash Recipe with ground turkey meat and spinach. Plus how to cut acorn squash without losing a finger.

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!

This stuffed acorn squash was surprisingly easy and quick. These beautiful Stuffed Acorn Squash just scream Fall to me! I am so ready for Fall, how about you? It is still so hot here and we will not get a taste of cooler weather for at least another month. Beef-Stuffed Acorn Squash Recipe photo by Taste of Home.

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