Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, stuffed acorn squash. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Stuffed acorn squash is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Stuffed acorn squash is something which I’ve loved my entire life. They are fine and they look fantastic.
All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese. Acorn squash halves are filled with butter, brown sugar, stuffing mix, chicken broth and savory spices, and baked.
To get started with this particular recipe, we must first prepare a few components. You can cook stuffed acorn squash using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Stuffed acorn squash:
- Prepare 1 acorn squash
- Take 1/4 cup quinoa rinsed and drained
- Make ready 1/2 cup vegetable broth
- Prepare 2 tsp olive oil
- Prepare 1/4 cup sliced green onions
- Make ready 1 tsp chopped garlic
- Make ready 1/4 cup dried cranberries
- Get 1/4 cup chopped pecans
- Take 1/4 cup cannellini beans drained and rinsed
- Get 1/2 tsp grated orange peel
- Make ready 1 tbs fresh chopped parsley
Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese. Welcome in fall with this stuffed acorn squash. Perfectly baked squash filled with wild rice, cranberries, hazelnuts, and mushrooms for the perfect. Stuffed Acorn Squash fills tender roasted acorn squash with sausage, apple, wild rice, and tons of vegetables.
Steps to make Stuffed acorn squash:
- Preheat oven to 375° Spray baking pan with cooking spray. Cut squash in half, remove seeds. Slice the bottom of each half so squash will sit flat. Place squash cut sides down in pan, bake 30 minutes.
- Meanwhile in a saucepan heat vegetable broth to boiling. Add quinoa, reduce heat, cover with lid and simmer 15 minutes.
- In a skillet over medium heat cook onions and garlic for 5 minutes, stirring occasionally. Remove from heat, add all remaining ingredients except parsley and stir well.
- Remove squash from oven, turn squash cut sides up. Divide the mixture evenly and stuff the squash pressing down and form a slight mound over top. Cover loosely with foil. Bake 20-30 minutes until squash is tender and filling is heated through. Sprinkle with parsley and serve.
Perfect as a side dish or main course! Fall is here, and that means it's time to break out. Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Stuffed acorn squash officially marks Fall cooking in my kitchen.
So that’s going to wrap this up with this special food stuffed acorn squash recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
