Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, stuffed acorn squash. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. Acorn squash halves are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked. Sprinkle with Parmesan cheese, if desired.
Stuffed Acorn Squash is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Stuffed Acorn Squash is something that I’ve loved my whole life.
To begin 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 cook it.
The ingredients needed to make Stuffed Acorn Squash:
- Get 2 medium acorn squash
- Prepare 2 medium acorn squash
- Prepare 2 cup low-sodium chicken broth
- Make ready 2 cup low-sodium chicken broth
- Make ready 2/3 cup quinoa, rinsed
- Make ready 2/3 cup quinoa, rinsed
- Prepare 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Make ready 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Get 1/2 tsp coarse salt
- Make ready 1/2 tsp coarse salt
- Take 1/2 tsp ground black pepper
- Take 1/2 tsp ground black pepper
- Get 1 medium yellow onion, chopped
- Prepare 1 medium yellow onion, chopped
- Make ready 4 garlic cloves, minced
- Prepare 4 garlic cloves, minced
- Get 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Get 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Take 1 can diced tomatoes (I used a fire roasted variety)
- Make ready 1 can diced tomatoes (I used a fire roasted variety)
- Make ready 2 -3 cups fresh spinach
- Take 2 -3 cups fresh spinach
- Prepare 2 tbsp fresh basil, chopped
- Take 2 tbsp fresh basil, chopped
- Take 1 tsp fresh rosemary, finely chopped
- Take 1 tsp fresh rosemary, finely chopped
- Get 1 cup Gouda, shredded
- Prepare 1 cup Gouda, shredded
- Prepare 1/4 cup Asiago, grated
- 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. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. The best vegetarian stuffed acorn squash? It's roasted until tender and draped in a fall-scented Ready for the best stuffed acorn squash recipe?
Instructions to make Stuffed Acorn Squash:
- 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.
- 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.
- 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.
- Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
- Saute spinach until wilted; transfer to the bowl.
- Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
- Divide evenly until each squash and top with remaining gouda and asiago.
- Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
- Enjoy!
- 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.
- 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.
- 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.
- Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
- Saute spinach until wilted; transfer to the bowl.
- Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
- Divide evenly until each squash and top with remaining gouda and asiago.
- Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
- Enjoy!
Alex and I have made many acorn squash recipes. Stuffed acorn squash officially marks Fall cooking in my kitchen. This stuffed acorn squash recipe is surprisingly easy. Think sweet tender squash roasted in the oven while you quickly prep a delicious. This Stuffed Acorn Squash filled with Quinoa Stuffing makes a beautiful and filling vegan main course.
So that is going to wrap it up for this special food stuffed acorn squash recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
