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Chorizo Stuffed Summer Squash

Rated as 4.43 out of 5 Stars

"Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos."
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1 h servings 532
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.
  2. Bake in the preheated oven until squash is tender, about 30 minutes.
  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.
  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.
  5. Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.
  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 532 calories; 28.7 42 27.9 59 997 Full nutrition

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Read all reviews 6
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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...

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 wit...

I made this as written using zucchini. It was delicious.

This was wonderful!

I used spaghetti squash

This was good. I couldnt find patty pan so I used zucchini. This was a nice summer entree