Hmmm, soy chorizo stuffed acorn squash for dinner
Tuesday, November 27, 2012
It's getting to be late autumn and it's time to take advantage of those winter squashes. One of my favorites is the acorn squash. I also wanted something a little different so I made up this vegetarian chorizo stuffed squash. This is not just another copy/paste job. I did this with some Soy Chorizo that TJ had on for $1.99 apiece. I bought me a *bunch* of sausages.
Minutes to Prepare: 10
Minutes to Cook: 40
Number of Servings: 2
1 acorn squash, halved and seeded
3 oz. Trader Joe's soy chorizo
1/2 cup cooked whole wheat couscous
1 oz shredded Parmesan cheese
1 oz roasted red pepper, chopped
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp chopped cilantro
1/2 tsp ground cumin
Cook the squash by placing it in a baking dish, cut side down, with about 1/4 inch water and cooking it in a 450°F oven for about 30 minutes.
The soy chorizo is fully cooked. If you are using meat chorizo, cook it according to package instruction. Mix the chorizo with the couscous, cheese, peppers, oil, salt, cilantro, and cumin.
Spoon half the mixture into each squash half. Place the filled squash in the oven to cook until the mixture is warmed through and the cheese is melted, about 8 to 10 minutes.
I served this with cooked baby spinach with roasted garlic, cloves, and mushrooms. For dessert I served one half Asian pear with a flavored balsamic vinegar reduction.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 12.5 g
Cholesterol: 10.1 mg
Sodium: 1,248.7 mg
Total Carbs: 38.1 g
Dietary Fiber: 6.5 g
Protein: 14.1 g