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My review
Chorizo Stuffed Summer Squash
Tiffany Donnelly
"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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Ingredients
1 h servings 532 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Zucchini or any other summer squash can be used in place of the patty pan, if desired.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 532 calories; 28.7 g fat; 42 g carbohydrates; 27.9 g protein; 59 mg cholesterol; 997 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
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 wit...
1/25/2016
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...