Baked Chorizo Stuffed Acorn Squash

This baked and stuffed acorn squash recipe is filled with cooked chorizo sausage, spinach, red bell peppers, and pine nuts.

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The great thing about acorn squash is that you can stuff them with anything.  What a great way to get rid of leftovers!  

Serve Chorizo Stuffed Acorn Squash as a main or side dish. This baked and stuffed acorn squash recipe would be perfect with a light salad.

"Up Your Game" For Chorizo Stuffed Acorn Squash

Wanna up your game?  Toast the pine nuts in a dry pan for a couple minutes, watching carefully, until brown.  Set aside a couple as garnish for stuffed squash.

Wanna really up your game? Rinse squash seeds, dry with a paper towel, toss with olive oil and salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted and crisp. Then, use that as another garnish.

Baked Chorizo Stuffed Acorn Squash

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EatSimpleFood.com

This baked acorn squash recipe is stuffed with cooked chorizo, red bell peppers, and pine nuts.  The great thing about squash is that you can stuff them with anything.

• Author: beckie
• Prep Time: 35 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4
• Category: Main Dish
• Method: Stovetop / Oven
• Cuisine: International
• Diet: Gluten Free

Ingredients

• 4 small acorn squash
• 1 tablespoon olive oil
• 1 lb chorizo, casings removed if they are there
• 1 small onion, diced
• 1 red pepper, diced
• 1 tablespoon garlic, minced
• 5 ounces spinach
• ¼ cup pine nuts
• 2 tablespoon butter, cut into 8 pieces
• ¼ cup parsley, chopped (optional as garnish)
• salt to taste

Instructions

• Preheat oven to 400F and line a baking sheet with aluminum foil.
• Cut ~ 1 ½" off the top of the squash to create a "lid".  Cut off ¼" - ½ " off the bottom - just enough to create a flat surface so it will sit straight.  If you cut off to much, stuff it anyway!  
• Scoop out any seeds.  Put one tab of butter in the bottom of each squash.
• Bring a large pan to medium high heat and add enough olive oil to lightly coat the pan.  When hot, add chorizo, onion, and red pepper.  Cook ~ 10-12 minutes or until sausage is done.  
• Add garlic and cook an additional 2 minutes or until fragrant.
• Add spinach and pine nuts and cook until spinach is wilted ~ 2-3 minutes.  Salt to taste.
• Stuff the filling evenly between the four squash (careful it's hot!).  Add a tab of butter to the top of the stuffing and put the lid back on.  Bake ~ 1 hour or until squash is soft.
• Garnish with parsley.

Notes

• Rinse squash seeds, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
• Wanna up your game?  Toast the pine nuts in a dry pan for a couple minutes, watching carefully, until brown.  Set aside a couple as garnish.