Chorizo Stuffed Acorn Squash
EatSimpleFood.com
This acorn squash "boat" recipe is stuffed with chorizo, red bell peppers, and pine nuts. The great thing about squash is that you can stuff them with anything.
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Units
Scale
- 4 small acorn squash
- 1 Tbsp olive oil
- 1 lb chorizo, casings removed if they are there
- 1 small onion, diced
- 1 red pepper, diced
- 1 Tbsp garlic, minced
- 5 ounces spinach
- 1/4 cup pine nuts
- 2 Tbsp butter, cut into 8 pieces
- 1/4 cup parsley, chopped (optional as garnish)
- salt to taste
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil.
- Cut ~ 1 1/2" off the top of the squash to create a "lid". Cut off 1/4" - 1/2 " 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. Happy stuffin' and eating! Beckie
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.
Find it online: https://eatsimplefood.com/chorizo-stuffed-acorn-squash/