Recipe: Perfect Stuffed Acorn Squash

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While some of you love to have your snack foods, as opposed to reaching for the potato chips try grabbing some nuts. You will come to realize that these snack items are generally loaded with Omega-3 and Omega-6, although some nuts and also seeds will have much more than others. Your entire body will use these kinds of fatty acids as a source for creating hormones that your body needs to stay healthy. Unless you get the fatty acids you will need your body will actually not be able to create a few of the hormones that it needs.

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We hope you got benefit from reading it, now let's go back to stuffed acorn squash recipe. You can have stuffed acorn squash using 30 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook Stuffed Acorn Squash:

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

Instructions 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!.

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