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Before you jump to Stuffed Acorn Squash recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. Poor diet is a leading factor in diseases such as heart disease and hypertension which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that lots of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make a few simple changes that can start to make a good impact on our day-to-day eating habits.
The first change you need to make is to pay more attention to what you purchase when you do your food shopping since it is likely that you have the tendency to pick up many of the things without thinking. For instance, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. If this is not to your liking on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
Therefore, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to stuffed acorn squash recipe. To make stuffed acorn squash you only need 30 ingredients and 18 steps. Here is how you do that.
The ingredients needed to prepare Stuffed Acorn Squash:
- Provide 2 medium acorn squash
- You need 2 medium acorn squash
- Use 2 cup low-sodium chicken broth
- Take 2 cup low-sodium chicken broth
- Take 2/3 cup quinoa, rinsed
- You need 2/3 cup quinoa, rinsed
- You need 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Use 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
- Provide 1/2 tsp coarse salt
- Prepare 1/2 tsp coarse salt
- Take 1/2 tsp ground black pepper
- Prepare 1/2 tsp ground black pepper
- You need 1 medium yellow onion, chopped
- Get 1 medium yellow onion, chopped
- Prepare 4 garlic cloves, minced
- Get 4 garlic cloves, minced
- You need 1 small-medium zucchini, cut in half longwise and then thinly sliced
- You need 1 small-medium zucchini, cut in half longwise and then thinly sliced
- Provide 1 can diced tomatoes (I used a fire roasted variety)
- Take 1 can diced tomatoes (I used a fire roasted variety)
- Provide 2 -3 cups fresh spinach
- You need 2 -3 cups fresh spinach
- Provide 2 tbsp fresh basil, chopped
- Get 2 tbsp fresh basil, chopped
- Prepare 1 tsp fresh rosemary, finely chopped
- Take 1 tsp fresh rosemary, finely chopped
- Use 1 cup Gouda, shredded
- Provide 1 cup Gouda, shredded
- Provide 1/4 cup Asiago, grated
- Get 1/4 cup Asiago, grated
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!
But stuffed squash is NEXT LEVEL. Especially when it's stuffed with tasty ingredients like tempeh sausage and lentils, and topped with vegan. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. Stuffed Acorn Squash with quinoa, cranberry, chickpeas and pecan is the simplest recipe with minimal ingredients. Hi Guys, today I'll show you How to Make Baked Stuffed Acorn Squash.
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