Simple Way to Prepare Perfect Stuffed Acorn Squash

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed acorn squash. It is one of my favorites. This time, 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 foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Stuffed Acorn Squash is something which I have loved my entire life.

Place squash, face up, in a shallow baking dish. Wrap each half tightly with aluminum foil. Cut each end off squash and halve. If necessary in order for the squash to sit upright, cut off a small portion of the bottom.

To get started with this recipe, we have to prepare a few components. You can have stuffed acorn squash using 30 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Acorn Squash:

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

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Add water and cover with foil. How to Make Stuffed Acorn Squash I treat my acorn squash the same as I do spaghetti squash —rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser.

Steps 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!

How to Make Stuffed Acorn Squash I treat my acorn squash the same as I do spaghetti squash —rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don't take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate.

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