Stuffed Acorn Squash
Stuffed Acorn Squash

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed acorn squash. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Get Cookin' with Hillshire Farm Dinner Recipes. 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 current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Stuffed Acorn Squash is something which I’ve loved my whole life.

To begin with this particular recipe, we must 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:
  1. Make ready 2 medium acorn squash
  2. Prepare 2 medium acorn squash
  3. Make ready 2 cup low-sodium chicken broth
  4. Take 2 cup low-sodium chicken broth
  5. Prepare 2/3 cup quinoa, rinsed
  6. Prepare 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. Get 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. Take 1/2 tsp coarse salt
  11. Take 1/2 tsp ground black pepper
  12. Get 1/2 tsp ground black pepper
  13. Make ready 1 medium yellow onion, chopped
  14. Take 1 medium yellow onion, chopped
  15. Prepare 4 garlic cloves, minced
  16. Take 4 garlic cloves, minced
  17. Take 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. Prepare 1 can diced tomatoes (I used a fire roasted variety)
  20. Make ready 1 can diced tomatoes (I used a fire roasted variety)
  21. Take 2 -3 cups fresh spinach
  22. Take 2 -3 cups fresh spinach
  23. Take 2 tbsp fresh basil, chopped
  24. Get 2 tbsp fresh basil, chopped
  25. Prepare 1 tsp fresh rosemary, finely chopped
  26. Prepare 1 tsp fresh rosemary, finely chopped
  27. Make ready 1 cup Gouda, shredded
  28. Take 1 cup Gouda, shredded
  29. Make ready 1/4 cup Asiago, grated
  30. Get 1/4 cup Asiago, grated

Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. 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. Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese.

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!
  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!

Serve with tossed salad and crusty bread for a simple, tasty meal. Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Stuffed Acorn Squash, a Savory, Seasonal Stunner. Savory, sweet and nutritious, acorn squash is versatile and delicious. Try some of our favorite recipes that showcase this seasonal vegetable.

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