Rating: 4.43 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

15 mins
45 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • Bake in the preheated oven until squash is tender, about 30 minutes.

  • 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.

  • 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.

  • Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.

  • 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

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