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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 373.7
  • Total Fat: 20.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 565.1 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 16.9 g

View full nutritional breakdown of Chorizo-Stuffed Acorn Squash Recipe calories by ingredient
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Chorizo-Stuffed Acorn Squash Recipe

Submitted by: NWILKER
Chorizo-Stuffed Acorn Squash Recipe

Introduction

modified from real simple - original recipe called for curred chorizo and machego cheese, no spinach or onion. modified from real simple - original recipe called for curred chorizo and machego cheese, no spinach or onion.
Number of Servings: 4

Ingredients

    2 acron squashes
    1 cup barley
    4 oz pepper jack cheese shredded
    4 ounces mexican chorizo (in the tube)
    1/2 onion, chopped
    1 cup of frozen spinach, cooked, drained and squished
    2 tbsp. dried parsley

Tips

Slice a thin piece from the uncut sides of each to have them not wiggle when you fill them.

Can be prepped a day prior, bring squash back up to room temp and cook for the final 8-10 minutes.


Directions

1. Heat oven to 450 degrees. Place the squash halves side down (seeds scooped out) in a baking dish with 1/4 inch of water. Bake for 25-30 minutes.
2. Cool barley according to directions
3. Cook the chorizo to get a little char, add the onion and the spinach till onions are soft
4. Combine the barley with the chorizo mixture, let cool.
5. Add the cheese and parsley, mix to combined.
6. Fill each squash with 1/4th of the mixture. Baked until the filling is warmed, about 8-10 minutes.

Serving Size: 1/2 of a squash

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.






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