Stuffed Acorn Squash.

You can have Stuffed Acorn Squash using 30 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Stuffed Acorn Squash

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

Stuffed Acorn Squash instructions

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!.