Chorizo Stuffed Summer Squash - cooking recipe

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
Preparation
    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.

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