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| 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
- 1/2 (1 pound) chorizo sausage
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1/2 green bell pepper, chopped
- 1 large tomato, chopped
- 1 cup chicken stock
- 1 cup black beans
- 1/2 cup corn
- 1 ounce shredded Cheddar cheese
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.
- Bake in the preheated oven until squash is tender, about 30 minutes.
- 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.
- 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.
- Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted, about 5 minutes.
Notes :
- Zucchini or any other summer squash can be used in place of the patty pan, if desired.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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