Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium acorn squash; 2 medium acorn squash; 2 cup low-sodium chicken broth; 2 cup low-sodium chicken broth; 2/3 cup quinoa, rinsed; 2/3 cup quinoa, rinsed; 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's); 5 oz chicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's); 1/2 tsp coarse salt; 1/2 tsp coarse salt; 1/2 tsp ground black pepper; 1/2 tsp ground black pepper; 1 medium yellow onion, chopped; 1 medium yellow onion, chopped; 4 garlic cloves, minced; 4 garlic cloves, minced; 1 small-medium zucchini, cut in half longwise and then thinly sliced; 1 small-medium zucchini, cut in half longwise and then thinly sliced; 1 can diced tomatoes (I used a fire roasted variety); 1 can diced tomatoes (I used a fire roasted variety); 2 -3 cups fresh spinach; 2 -3 cups fresh spinach; 2 tbsp fresh basil, chopped; 2 tbsp fresh basil, chopped; 1 tsp fresh rosemary, finely chopped; 1 tsp fresh rosemary, finely chopped; 1 cup Gouda, shredded; 1 cup Gouda, shredded; 1/4 cup Asiago, grated; 1/4 cup Asiago, grated

Joanna Howard @cook_3441572

Stuffed Acorn Squash

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Joanna Howard @cook_3441572

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Ingredients

4 servings

2 mediumacorn squash
2 mediumacorn squash
2 cuplow-sodium chicken broth
2 cuplow-sodium chicken broth
2/3 cupquinoa, rinsed
2/3 cupquinoa, rinsed
5 ozchicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
5 ozchicken sausage; crumbled (I used 2 of the precooked garlic chicken sausage from Trader Joe's)
1/2 tspcoarse salt
1/2 tspcoarse salt
1/2 tspground black pepper
1/2 tspground black pepper
1 mediumyellow onion, chopped
1 mediumyellow onion, chopped
4garlic cloves, minced
4garlic cloves, minced
1small-medium zucchini, cut in half longwise and then thinly sliced
1small-medium zucchini, cut in half longwise and then thinly sliced
1 candiced tomatoes (I used a fire roasted variety)
1 candiced tomatoes (I used a fire roasted variety)
2-3 cups fresh spinach
2-3 cups fresh spinach
2 tbspfresh basil, chopped
2 tbspfresh basil, chopped
1 tspfresh rosemary, finely chopped
1 tspfresh rosemary, finely chopped
1 cupGouda, shredded
1 cupGouda, shredded
1/4 cupAsiago, grated
1/4 cupAsiago, grated

Cooking 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!