Chorizo Stuffed Summer Squash

Name: Chorizo Stuffed Summer Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 large pattypan squash, halved and seeded; 1 cup water; ½ (1 pound) chorizo sausage; 1 tablespoon olive oil; 1 cup chopped onion; 1 clove garlic, minced; ½ green bell pepper, chopped; 1 large tomato, chopped; 1 cup chicken stock; 1 cup black beans; ½ cup corn; 1 ounce shredded Cheddar cheese

7 Ratings
6 Reviews
2 Photos

Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos.

By Tiffany Donnelly

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Recipe Summary test

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.

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Step 2
Bake in the preheated oven until squash is tender, about 30 minutes.
Step 3
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Step 4
Heat olive oil in a separate skillet over medium heat; cook and stir onion and garlic until onion is softened and browned, 10 to 15 minutes. Add green bell pepper and cook until softened, 3 to 4 minutes. Add tomato, chicken stock, black beans, and corn; cook and stir until liquid is evaporated, about 10 minutes. Stir chorizo into mixture.
Step 5
Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.
Step 6
Bake in the preheated oven until cheese is melted, about 5 minutes.

Cook's Note:

Zucchini or any other summer squash can be used in place of the patty pan, if desired.

Nutrition Facts

Per Serving:

532 calories; protein 27.9g; carbohydrates 42g; fat 28.7g; cholesterol 58.6mg; sodium 996.6mg. Full Nutrition

mrob

01/25/2016

I made this and we loved it. I removed the zucchini seeds after baking it for 20 minutes, filled it and baked about 15 minutes. Topped with cheese and baked 5 more minutes. We topped ours with sour cream, diced axocado and chopped cilantro. Yummy! This will become part of the regular rotation.

7 Ratings

5 star values: 3
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

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mrob

01/25/2016

jarhyshek

11/15/2016

Overall a really good one dish meal. I also used zucchini, not patty squash. I don't like food waste, so I took the zucchini that was scraped out and chopped it up and added it back to saute with the onions and garlic. This created enough moisture that I was able to omit the chicken stock. Note: there are no spices in this recipe. The spice of the chorizo does carry pretty far, but not far enough. I added salt and pepper to the mixture before stuffing the squash. In the furture I will layer in some other spices, possibly smoked paprika, cumin, or even oregano. Also, mine needed to bake much longer than 5 min. It took about 20 min to get the cheese melted and bubbly. Family loved it, and I will definitely make this again.

Lori