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.
Cuban Black Bean Burger
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …
Aji Mirasol Salsa
Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; …
Nutty Chocolate Chile Thumbprints
We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Summer Vegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, …
Leave a Comment