- 1 large or 2 small acorn squash
- 1 link Spanish soft chorizo, casing (if any) removed
- 1 c. cooked rice (leftover rice from Chinese takeout is perfect)
- 2 tsp. taco seasoning (I love this one)
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- ½ (14.25 oz.) can black beans, rinsed and drained
- ½ red bell pepper, seeded and chopped
- ½ c. frozen corn kernels, thawed
- 1 c. shredded sharp cheddar cheese
Preheat the oven to 350°F.
Using a sharp knife, cut the squash in half. Using a spoon, clean out the seeds and stringy bits, so that it's clean inside. If you have two small squash, leave them halved and continue with the recipe. If you have one large squash, cut it into quarters and continue with the recipe.
Place the squash on a baking sheet covered with cooking spray or a silicone baking mat - cut side down. Bake at 350° for 30-35 minutes, until they can be lightly pierced through the skin with a fork.
While the squash is roasting, brown the chorizo fully. Add the rice and taco seasoning and cook over medium heat, stirring constantly, until the rice and seasoning is fully incorporated into the cooked chorizo. Add the diced tomatoes, black beans, bell pepper, and corn; cook over medium heat, stirring frequently, until warmed through.
When the squash is done roasting, carefully turn the pieces into a baking dish with the cut side facing up. Be careful - the squash will still be very hot. Spoon the warm rice and chorizo filling into the squash quarters/halves. Sprinkle the shredded cheese over the top and return to the 350° oven and bake for an additional 15 minutes before serving.
- Yields: 3-4 large servings
- Preparation Time: 50 minutes