Stuffed Acorn Squash
Stuffed Acorn Squash

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, stuffed acorn squash. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stuffed Acorn Squash is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Stuffed Acorn Squash is something that I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few components. 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. Prepare 2 medium acorn squash
  2. Prepare 2 medium acorn squash
  3. Get 2 cup low-sodium chicken broth
  4. Get 2 cup low-sodium chicken broth
  5. Take 2/3 cup quinoa, rinsed
  6. Prepare 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. 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. Take 1/2 tsp coarse salt
  11. Get 1/2 tsp ground black pepper
  12. Get 1/2 tsp ground black pepper
  13. Prepare 1 medium yellow onion, chopped
  14. Prepare 1 medium yellow onion, chopped
  15. Get 4 garlic cloves, minced
  16. Get 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. Take 1 can diced tomatoes (I used a fire roasted variety)
  20. Get 1 can diced tomatoes (I used a fire roasted variety)
  21. Get 2 -3 cups fresh spinach
  22. Prepare 2 -3 cups fresh spinach
  23. Take 2 tbsp fresh basil, chopped
  24. Take 2 tbsp fresh basil, chopped
  25. Get 1 tsp fresh rosemary, finely chopped
  26. Make ready 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. Take 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.

Instructions 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 this up with this special food stuffed acorn squash recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!