Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, stuffed acorn squash. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stuffed Acorn Squash with quinoa, cranberry, chickpeas and pecan is the simplest recipe with minimal ingredients. This roasted acorn squash is stuffed to the max with absolutely everything you're craving! Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted.

Stuffed Acorn Squash is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Stuffed Acorn Squash is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have stuffed acorn squash using 30 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Acorn Squash:

1. Make ready 2 medium acorn squash
2. Get 2 medium acorn squash
3. Make ready 2 cup low-sodium chicken broth
4. Get 2 cup low-sodium chicken broth
5. Make ready 2/3 cup quinoa, rinsed
6. Get 2/3 cup quinoa, rinsed
7. Make ready 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
8. Prepare 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. Get 1/2 tsp coarse salt
11. Make ready 1/2 tsp ground black pepper
12. Prepare 1/2 tsp ground black pepper
13. Prepare 1 medium yellow onion, chopped
14. Make ready 1 medium yellow onion, chopped
15. Take 4 garlic cloves, minced
16. Get 4 garlic cloves, minced
17. Prepare 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. Get 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. Get 2 -3 cups fresh spinach
23. Get 2 tbsp fresh basil, chopped
24. Take 2 tbsp fresh basil, chopped
25. Take 1 tsp fresh rosemary, finely chopped
26. Make ready 1 tsp fresh rosemary, finely chopped
27. Prepare 1 cup Gouda, shredded
28. Prepare 1 cup Gouda, shredded
29. Make ready 1/4 cup Asiago, grated
30. Get 1/4 cup Asiago, grated

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. This stuffed acorn squash is a delicious, hearty side dish for just about any main course! I admit, I stole this idea from Whole Foods. I saw a stuffed squash like this sitting in their display case.

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!

This Stuffed Acorn Squash filled with Quinoa Stuffing makes a beautiful and filling vegan main course. It would be an excellent vegetarian dinner for a holiday feast, like Thanksgiving. Also I stuffed two halves of acorn squash with the stuffing as well as two large poblano peppers. We recently tried the White Bean stuffed acorn squash from Eating Well similar very yummy and. Turkey Stuffed Acorn Squash Recipe with ground turkey meat and spinach.

So that is going to wrap it up with this special food stuffed acorn squash recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!