Chorizo-Stuffed Acorn Squash Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 acron squashes1 cup barley4 oz pepper jack cheese shredded4 ounces mexican chorizo (in the tube)1/2 onion, chopped1 cup of frozen spinach, cooked, drained and squished2 tbsp. dried parsley
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.
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.
Nutritional Info 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
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