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Chorizo-Stuffed Acorn Squash

Chorizo-Stuffed Acorn Squash
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2012

Nutritional Information

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

Quick Tip

Acorn Squash
To help the squashes sit flat once they are stuffed, cut a thin slice off the rounded side of the halves before baking.

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