Recipe: Perfect Stuffed Acorn Squash

Stuffed Acorn Squash.

You can cook Stuffed Acorn Squash using 30 ingredients and 18 steps. Here is how you cook that.

Ingredients of Stuffed Acorn Squash

1. Prepare 2 medium of acorn squash.
2. You need 2 medium of acorn squash.
3. Prepare 2 cup of low-sodium chicken broth.
4. You need 2 cup of low-sodium chicken broth.
5. You need 2/3 cup of quinoa, rinsed.
6. It's 2/3 cup of quinoa, rinsed.
7. Prepare 5 oz of chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's).
8. Prepare 5 oz of chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's).
9. It's 1/2 tsp of coarse salt.
10. You need 1/2 tsp of coarse salt.
11. It's 1/2 tsp of ground black pepper.
12. It's 1/2 tsp of ground black pepper.
13. Prepare 1 medium of yellow onion, chopped.
14. You need 1 medium of yellow onion, chopped.
15. You need 4 of garlic cloves, minced.
16. You need 4 of garlic cloves, minced.
17. Prepare 1 of small-medium zucchini, cut in half longwise and then thinly sliced.
18. You need 1 of small-medium zucchini, cut in half longwise and then thinly sliced.
19. You need 1 can of diced tomatoes (I used a fire roasted variety).
20. You need 1 can of diced tomatoes (I used a fire roasted variety).
21. It's 2 of -3 cups fresh spinach.
22. You need 2 of -3 cups fresh spinach.
23. You need 2 tbsp of fresh basil, chopped.
24. It's 2 tbsp of fresh basil, chopped.
25. You need 1 tsp of fresh rosemary, finely chopped.
26. It's 1 tsp of fresh rosemary, finely chopped.
27. You need 1 cup of Gouda, shredded.
28. You need 1 cup of Gouda, shredded.
29. It's 1/4 cup of Asiago, grated.
30. You need 1/4 cup of Asiago, grated.

Stuffed Acorn Squash instructions

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!.