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Chorizo-Stuffed Acorn Squash

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.