Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed acorn squash. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Stuffed Acorn Squash is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Stuffed Acorn Squash is something that I have loved my entire life. They are nice and they look fantastic.
Is this stuffed acorn squash pretty or what? I'm really excited to share this recipe with you. Roasted acorn squash halves topped with herbed quinoa make a delicious holiday-worthy main dish.
To get started with this particular recipe, we have to first prepare a few components. You can have stuffed acorn squash using 30 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Stuffed Acorn Squash:
- Take 2 medium acorn squash
- Get 2 medium acorn squash
- Take 2 cup low-sodium chicken broth
- Make ready 2 cup low-sodium chicken broth
- Get 2/3 cup quinoa, rinsed
- Prepare 2/3 cup quinoa, rinsed
- Prepare 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Take 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Make ready 1/2 tsp coarse salt
- Take 1/2 tsp coarse salt
- Prepare 1/2 tsp ground black pepper
- Take 1/2 tsp ground black pepper
- Take 1 medium yellow onion, chopped
- Take 1 medium yellow onion, chopped
- Get 4 garlic cloves, minced
- Prepare 4 garlic cloves, minced
- Make ready 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Prepare 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Make ready 1 can diced tomatoes (I used a fire roasted variety)
- Prepare 1 can diced tomatoes (I used a fire roasted variety)
- Prepare 2 -3 cups fresh spinach
- Make ready 2 -3 cups fresh spinach
- Prepare 2 tbsp fresh basil, chopped
- Prepare 2 tbsp fresh basil, chopped
- Prepare 1 tsp fresh rosemary, finely chopped
- Get 1 tsp fresh rosemary, finely chopped
- Get 1 cup Gouda, shredded
- Prepare 1 cup Gouda, shredded
- Prepare 1/4 cup Asiago, grated
- Prepare 1/4 cup Asiago, grated
These beautiful Stuffed Acorn Squash just scream Fall to me! I am so ready for Fall, how about you? Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. Fill squash halves with rice mixture and sprinkle with cheese.
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!
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? Alex and I have made many acorn squash recipes. Stuffed acorn squash is easy to prepare yet makes an elegant entree for Thanksgiving or any special meal. This recipe is both vegetarian and vegan.
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