Stuffed Acorn Squash
Stuffed Acorn Squash

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

Stuffed Acorn Squash with quinoa, cranberry, chickpeas and pecan is the simplest recipe with minimal ingredients. 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.

Stuffed Acorn Squash is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Stuffed Acorn Squash is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this 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 cook that.

The ingredients needed to make Stuffed Acorn Squash:
  1. Take 2 medium acorn squash
  2. Prepare 2 medium acorn squash
  3. Take 2 cup low-sodium chicken broth
  4. Take 2 cup low-sodium chicken broth
  5. Take 2/3 cup quinoa, rinsed
  6. Prepare 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. Get 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
  9. Make ready 1/2 tsp coarse salt
  10. Take 1/2 tsp coarse salt
  11. Prepare 1/2 tsp ground black pepper
  12. Prepare 1/2 tsp ground black pepper
  13. Prepare 1 medium yellow onion, chopped
  14. Take 1 medium yellow onion, chopped
  15. Make ready 4 garlic cloves, minced
  16. Take 4 garlic cloves, minced
  17. Take 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. Get 1 can diced tomatoes (I used a fire roasted variety)
  20. Take 1 can diced tomatoes (I used a fire roasted variety)
  21. Make ready 2 -3 cups fresh spinach
  22. Prepare 2 -3 cups fresh spinach
  23. Make ready 2 tbsp fresh basil, chopped
  24. Get 2 tbsp fresh basil, chopped
  25. Get 1 tsp fresh rosemary, finely chopped
  26. Get 1 tsp fresh rosemary, finely chopped
  27. Take 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

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. This stuffed acorn squash is a delicious, hearty side dish for just about any main course! I admit, I stole this idea from Whole Foods. I saw a stuffed squash like this sitting in their display case.

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 filled with Quinoa Stuffing makes a beautiful and filling vegan main course. It would be an excellent vegetarian dinner for a holiday feast, like Thanksgiving. Also I stuffed two halves of acorn squash with the stuffing as well as two large poblano peppers. We recently tried the White Bean stuffed acorn squash from Eating Well similar very yummy and. Turkey Stuffed Acorn Squash Recipe with ground turkey meat and spinach.

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