Recipe: Perfect Stuffed Acorn Squash

Stuffed Acorn Squash. All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. Acorn squash halves are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked. Acorn squashes are an old and dependable favorite, but try it also with red kuri squashes, sweet Bake the stuffed squash halves until bubbly.

Fall is here, and that means it's time to break out. Beef-Stuffed Acorn Squash Recipe photo by Taste of Home. Add water and cover with foil. You can cook 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. You need 2 cup of low-sodium chicken broth.
4. It's 2 cup of low-sodium chicken broth.
5. It's 2/3 cup of quinoa, rinsed.
6. You need 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. You need 1/2 tsp of coarse salt.
11. Prepare 1/2 tsp of ground black pepper.
12. Prepare 1/2 tsp of ground black pepper.
13. Prepare 1 medium of yellow onion, chopped.
14. It's 1 medium of yellow onion, chopped.
15. It's 4 of garlic cloves, minced.
16. Prepare 4 of garlic cloves, minced.
17. You need 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. It's 1 can of diced tomatoes (I used a fire roasted variety).
20. It's 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. Prepare 2 tbsp of fresh basil, chopped.
24. It's 2 tbsp of fresh basil, chopped.
25. You need 1 tsp of fresh rosemary, finely chopped.
26. It's 1 tsp of fresh rosemary, finely chopped.
27. It's 1 cup of Gouda, shredded.
28. It's 1 cup of Gouda, shredded.
29. You need 1/4 cup of Asiago, grated.
30. You need 1/4 cup of Asiago, grated.

Stuffed acorn squash filled with brown rice, lean ground beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious flavors. Stuffed Acorn Squash with quinoa, cranberry, chickpeas and pecan is the simplest recipe with minimal ingredients. These beautiful Stuffed Acorn Squash just scream Fall to me! I am so ready for Fall, how about you?

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!.

It is still so hot here and we will not get a taste of cooler weather for at least another month. The best vegetarian stuffed acorn squash? It's roasted until tender and draped in a fall-scented Ready for the best stuffed acorn squash recipe? Alex and I have made many acorn squash recipes. Roasted Acorn Squash with Wild Rice Stuffing.