Chorizo Stuffed Summer Squash recipe

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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

Nutrition Info

531.9 calories
carbohydrate: 42 g
cholesterol: 58.6 mg
fat: 28.7 g
fiber: 9.4 g
protein: 27.9 g
saturatedFat: 10.4 g
servingSize: -
sodium: 996.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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