Chorizo Bomb Stuffed Acorn Squash
- Details
Acorn squash is one of my favorites because they can be personal sized and filled with whatever you’re craving. This recipe is simple and Chorizo Bomb does all of the work. As the name implies, it is an explosion of flavors with minimal ingredients. We start off by roasting the acorn squash until tender and caramelized to bring out its nutty sweetness. We kept this recipe grain-free by stuffing the squash with ground chicken and sweet peppers. To bring it all together, we added Chorizo Bomb which is made up of ground smoked chilies and oregano, thyme and cumin. In a matter of minutes, your house will smell of Fall chiles. Add a sprinkle of cheddar, then a quick trip to the oven for golden brown deliciousness.
Chorizo Bomb Acorn Squash
Ingredients
- 6 small to medium acorn squash, halved
- pan spray
- 1 tablespoon olive oil
- 1 lb ground chicken breast
- 1 cup bell peppers, small diced
- 1 cup yellow onion, small diced
- 3 garlic gloves, minced
- 2 teaspoons salt
- 2 teaspoons Chorizo Bomb
- 1 jalapeño, thinly sliced
- 1 cup sharp cheddar, shredded
Instructions
- Preheat the oven to 375 degrees.
- Cut about half an inch off of the tops and bottoms of acorn squash. This is so they lay flat while roasting. Once acorn squash are trimmed, cut them in half and using a spoon, scoop out the insides and discard.
- Line a half-sheet tray with parchment paper and arrange all of the acorn squash on it, open side up and lightly spray them with olive oil spray. This will help them caramelize while cooking.
- Roast the squash for 45 minutes or until tender.
- Meanwhile in a large saute pan over medium-high heat, add the olive oil and ground chicken. Cook until the chicken is starting to brown and add the peppers, onion and garlic. Cook until the veggie mixture is translucent, then add the Chorizo Bomb and salt.
- Once the acorn squash is fork tender, fill the squash with the chicken mixture and add a sprinkle of shredded cheddar cheese on top of each acorn squash. If you're a lover of heat, garnish the stuffed squash with some sliced jalapeño.
- Put the stuffed squash back to the oven and broil for 2 minutes or until the cheese is melted and browned. Serve immediately. Feel free to garnish with a dollop of sour cream or salsa.
Gourmet Salts: The Spice Merchants’ Need-to-Know Basics!
“Salty” is one of the five basic flavors that the human palate can detect, along with sweet, sour, bitter, and “umami.” A baker might tell you that salt makes “sweet things, sweeter,” but more specifically, …
Nigella Watermelon Salad
Nothing says summer quite like watermelon and this salad has all the right flavors to complement it. Juicy watermelon chunks are dressed with lime juice for an unbelievable sweet/tart pairing. Nutty arugula and savory onion …
Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
Asian Tea Rubbed Pork Chops
These Asian tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret …
Besar Cranberry Chutney
The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the …
Leave a Comment