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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed acorn squash. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed Acorn Squash is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Stuffed Acorn Squash is something that I have loved my entire life.

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. Acorn squashes are an old and dependable favorite, but try it also with red kuri squashes, sweet Bake the stuffed squash halves until bubbly.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Get 2 medium acorn squash
2. Take 2 medium acorn squash
3. Make ready 2 cup low-sodium chicken broth
4. Get 2 cup low-sodium chicken broth
5. Prepare 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. Get 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
9. Take 1/2 tsp coarse salt
10. Get 1/2 tsp coarse salt
11. Prepare 1/2 tsp ground black pepper
12. Take 1/2 tsp ground black pepper
13. Get 1 medium yellow onion, chopped
14. Get 1 medium yellow onion, chopped
15. Take 4 garlic cloves, minced
16. Take 4 garlic cloves, minced
17. Get 1 small-medium zucchini, cut in half longwise and then thinly sliced
18. Make ready 1 small-medium zucchini, cut in half longwise and then thinly sliced
19. Make ready 1 can diced tomatoes (I used a fire roasted variety)
20. Get 1 can diced tomatoes (I used a fire roasted variety)
21. Make ready 2 -3 cups fresh spinach
22. Make ready 2 -3 cups fresh spinach
23. Take 2 tbsp fresh basil, chopped
24. Get 2 tbsp fresh basil, chopped
25. Take 1 tsp fresh rosemary, finely chopped
26. Make ready 1 tsp fresh rosemary, finely chopped
27. Take 1 cup Gouda, shredded
28. Get 1 cup Gouda, shredded
29. Make ready 1/4 cup Asiago, grated
30. Make ready 1/4 cup Asiago, grated

Acorn squash isn't the only veggie to stuff. Squash is an undeniable fall favorite. Full of fiber, flavor, and comforting as can be, it's one of those ingredients that complements almost every dish. Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree.

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!

Cooking the squash in the microwave makes this. To make stuffed acorn squash you'll need acorn squash, chicken stock, mushrooms, turkey, apples, olive oil, spices and cheese! There is a list of substitutions later on in this post. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. What happens when you stuff an acorn squash with a delicious turkey chili recipe?

So that is going to wrap this up for this exceptional food stuffed acorn squash recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!