Tiffany Donnelly Recipe ⤞ Chorizo Stuffed Summer Squash

Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos.

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

Cooking 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.

Nutrition Facts

• calories531.9
• carbohydrateContent42 g
• cholesterolContent58.6 mg
• fatContent28.7 g
• fiberContent9.4 g
• proteinContent27.9 g
• saturatedFatContent10.4 g
• sodiumContent996.6 mg
• sugarContent5.2 g