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!