Quinoa & Chorizo Stuffed Squash
A delightful fusion of flavors, with tender roasted squash filled with a savory blend of quinoa, spicy chorizo, ginger, and aromatic spices, topped with melted Parmesan cheese.
Ingredients
- 1 acorn squash
- ¾ cup quinoa
- ¼ cup spicy chorizo
- 2 tablespoons ginger minced
- ½ cup white onion chopped
- 1 apple chopped
- 2 tablespoons garlic minced
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 1 sprig rosemary
- ½ cup Parmesan cheese grated for topping
- salt & pepper to taste
Instructions
- Preheat the oven to 400°F. Split the acorn squash down the center and remove the seeds. Place the squash halves cut side up on a baking sheet and roast for 45 minutes or until fork-tender.
- While the squash is roasting, cook the quinoa according to the instructions on the box. Set aside.
- In a skillet, quickly brown and crumble the spicy chorizo. Once cooked, remove it from the skillet and set aside.
- In the same skillet, heat one tablespoon of butter and add the chopped apples, onions, minced garlic, and minced ginger. Sauté until the mixture begins to brown. Add the teaspoon of apple cider vinegar and stir well.
- Return the cooked chorizo to the skillet along with the paprika, cumin, cinnamon, red pepper flakes, and the sprig of rosemary. Toss in the cooked quinoa and stir to combine with the other ingredients.
- Remove the roasted squash from the oven and scrape away some of the squash flesh from the sides, leaving about 1/4 inch thick walls remaining. Stir the scraped squash flesh into the quinoa filling, breaking up any large pieces.
- Alternating between layers of cheese and quinoa filling, stuff each squash half until it's overflowing. Top with additional grated Parmesan cheese.
- Bake the stuffed squash for 10 minutes or until the cheese has melted and is nicely browned on top.
- Cool for 10-15 minutes to fully set the filling. Serve the quinoa & chorizo stuffed squash right away and enjoy!
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