Chorizo-Stuffed Acorn Squash

Chorizo-Stuffed Acorn Squash
José Picayo
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Hands-On Time
20
minutes
Total Time
40
minutes
Serves 4

Ingredients

2
acorn squashes (about 1 1/2 pounds each), halved and seeded
1/2
cup
bulgur
4
ounces
manchego or Cheddar, grated (about 1 cup)
3
ounces
cured chorizo, chopped
1/4
cup
chopped fresh flat-leaf parsley
3
tablespoons
olive oil
kosher salt and black pepper
1
tablespoon
red wine vinegar
1
head red leaf lettuce, leaves torn (about 6 cups)

Directions

  1. Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes.
  2. Meanwhile, cook the bulgur according to the package directions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  3. Turn the squash halves cut-side up and, dividing evenly, fill with the bulgur mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes.
  4. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to combine. Serve with the squash.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 468
  • Fat 29 g
  • Sat Fat 12 g
  • Cholesterol 49 mg
  • Sodium 704 mg
  • Protein 17 g
  • Carbohydrate 38 g
  • Sugar 5 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 411 mg
What does this mean? See Nutrition 101.

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