Chorizo-Stuffed Acorn Squash

chorizo-stuffed-acorn-squash
Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 468 calories
    • 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

Ingredients

  1. Check 2 acorn squashes (about 1 1/2 pounds each), halved and seeded
  2. Check 1/2cup bulgur
  3. Check 4ounces manchego or Cheddar, grated (about 1 cup)
  4. Check 3ounces cured chorizo, chopped
  5. Check 1/4cup chopped fresh flat-leaf parsley
  6. Check 3tablespoons olive oil
  7. Check kosher salt and black pepper
  8. Check 1tablespoon red wine vinegar
  9. Check 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.