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Before you jump to Stuffed Acorn Squash recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Read on for some methods to go green and save energy, generally in the kitchen.

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The kitchen by itself offers you many small means by which energy and money can be saved. Efficient living is actually something we can all do, without difficulty. A lot of it really is merely making use of common sense.

We hope you got insight 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 it.

The ingredients needed to make Stuffed Acorn Squash:

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