Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, stuffed acorn squash. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stuffed Acorn Squash is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Stuffed Acorn Squash is something which I have loved my entire life.
All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese. Acorn squash halves are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked.
To get started with this particular recipe, we must prepare a few ingredients. You can cook stuffed acorn squash using 30 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Acorn Squash:
- Get 2 medium acorn squash
- Make ready 2 medium acorn squash
- Prepare 2 cup low-sodium chicken broth
- Take 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)
- Take 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Get 1/2 tsp coarse salt
- Take 1/2 tsp coarse salt
- Make ready 1/2 tsp ground black pepper
- Prepare 1/2 tsp ground black pepper
- Prepare 1 medium yellow onion, chopped
- Take 1 medium yellow onion, chopped
- Make ready 4 garlic cloves, minced
- Prepare 4 garlic cloves, minced
- Take 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Make ready 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Get 1 can diced tomatoes (I used a fire roasted variety)
- Take 1 can diced tomatoes (I used a fire roasted variety)
- Get 2 -3 cups fresh spinach
- Take 2 -3 cups fresh spinach
- Prepare 2 tbsp fresh basil, chopped
- Take 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
- Take 1/4 cup Asiago, grated
- Make ready 1/4 cup Asiago, grated
Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese. Welcome in fall with this stuffed acorn squash. Perfectly baked squash filled with wild rice, cranberries, hazelnuts, and mushrooms for the perfect. Stuffed Acorn Squash fills tender roasted acorn squash with sausage, apple, wild rice, and tons of vegetables.
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!
Perfect as a side dish or main course! Fall is here, and that means it's time to break out. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Stuffed acorn squash officially marks Fall cooking in my kitchen.
So that’s going to wrap this up for this exceptional food stuffed acorn squash recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
