Stuffed Acorn Squash

• 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

1. Preheat oven to 375F.
2. Cut squash in half vertically and scoop out the seeds.
3. Place in a baking pan cut side down and pan with 1" hot water.
4. Bake 45 minutes, or until you can pierce them easily with a fork or knife.
5. Remove from pan and pat off excess water.
6. Place on a baking sheet.
7. Bring broth to a boil in a medium saucepan and add quinoa; reduce heat to medium-low.
8. Simmer for 15-25 minutes partially covered until liquid is cooked off.
9. Heat about 2 tablespoons of olive oil in a nonstick pan on medium heat.
10. Saute onions and garlic until translucent.
11. Add chicken sausage, salt, and pepper and cook until warm.
12. 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!
19. Preheat oven to 375F.
20. Cut squash in half vertically and scoop out the seeds.
21. Place in a baking pan cut side down and pan with 1" hot water.
22. Bake 45 minutes, or until you can pierce them easily with a fork or knife.
23. Remove from pan and pat off excess water.
24. Place on a baking sheet.
25. Bring broth to a boil in a medium saucepan and add quinoa; reduce heat to medium-low.
26. Simmer for 15-25 minutes partially covered until liquid is cooked off.
27. Heat about 2 tablespoons of olive oil in a nonstick pan on medium heat.
28. Saute onions and garlic until translucent.
29. Add chicken sausage, salt, and pepper and cook until warm.
30. Transfer to large bowl.
31. Using the same pan, add a tablespoon of olive oil and saute zucchini until translucent; transfer to the same bowl.
32. Saute spinach until wilted; transfer to the bowl.
33. Add tomatoes, basil, rosemary, and 3/4 of the gouda; mix until incorporated.
34. Divide evenly until each squash and top with remaining gouda and asiago.
35. Bake for 10 minutes; remove from oven and cool for 5-10 minutes.
36. Enjoy!

acorn squash, acorn squash, chicken broth, chicken broth, quinoa, quinoa, chicken sausage, chicken sausage, salt, salt, ground black pepper, ground black pepper, yellow onion, yellow onion, garlic, garlic, zucchini, zucchini, tomatoes, tomatoes, fresh spinach, fresh spinach, fresh basil, fresh basil, rosemary, rosemary, gouda, gouda

Taken from cookpad.com/us/recipes/355210-stuffed-acorn-squash (may not work)