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Stuffed Acorn Squash
Stuffed Acorn Squash

Before you jump to Stuffed Acorn Squash recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us have been trained to believe that comfort foods are terrible and are to be avoided. Often, if your comfort food is essentially candy or other junk foods, this can be true. Other times, however, comfort foods can be totally nutritious and it’s good for you to consume them. There are several foods that basically can improve your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Green tea is fantastic for moods. You were just expecting to read that in this article, weren’t you? Green tea is rich in a particular amino acid called L-theanine. Studies have shown that this amino acid actually induces brain waves. This helps improve your mental energy while at the same time calming your body. You likely already knew it is not difficult to get healthy when you consume green tea. Now you know that green tea can improve your mood too!

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try these hints instead!

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 achieve that.

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