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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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 56% DV; carbohydrates 42g 14% DV; fat 28.7g 44% DV; cholesterol 58.6mg 20% DV; sodium 996.6mg 40% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2016
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. Read More
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
(3)
Rating: 4 stars
11/16/2016
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. Read More
(2)
Rating: 5 stars
10/07/2017
I made this as written using zucchini. It was delicious. Read More
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Rating: 5 stars
05/21/2017
This was wonderful! Read More
Rating: 4 stars
09/14/2016
I used spaghetti squash Read More
Rating: 4 stars
08/05/2015
This was good. I couldnt find patty pan so I used zucchini. This was a nice summer entree Read More
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