Chorizo Stuffed Acorn Squash with Lime Crema

So by the time I get around to posting this most people have moved on from fall dishes, but nevertheless acorn squash are still being sold so try this out before they’re gone! I suggest you read the notes before you start.

Makes enough for 8 squash (You can also try stuffing them in peppers!)

Ingredients

• 8 acorn squash (or peppers)

• 2 c yellow rice, cooked

• 1lb ground chorizo

• 2 poblano peppers, diced

• 1/2 yellow onion, diced

• 1 14.5 oz can black beans

• 1 14.5oz can fire roasted diced tomatoes

• 1/2 c corn (cooked)

• 1/4 c cilantro, roughly chopped

• 1 t cumin

• 1 t chipotle pepper

• 1t salt

• 1t pepper

• cheese for topping (optional)

Crema

• 1 lime, juice

• 1/4 c greek yogurt

• 2 t mayo

• pinch of salt

Directions

1. Preheat oven to 425. Drizzle or spray squash with olive oil. Sprinkle with salt. Cook for 30-40 minutes until the squash it easy to pierce with a fork.

2. Meanwhile cook your rice according to the package directions and cook your chorizo in a separate pan. In the same pan as the chorizo, cook the pepper and onion in some olive oil until tender.

3. Mix the rice, chorizo and the rest of the ingredients together. Stuff the squash and top with cheese if you’d like. I didn’t and wish i did. Then bake for an additional 10-12 minutes.

4. Meanwhile mix the crema ingredients together and drizzle over the squash once done.

Notes

Cutting the Acorn Squash: I cut the tops of mine for a cuter picture but they are a lot easier to stuff and eat if you just cut them in half like a normal person. However you cut it, take the squash guts out and leave the rest.

Stuffing Peppers: Stuff poblano peppers instead of squash! Poblano are spicy so you can also use a milder pepper.

Substituting Chorizo: A lot of the flavor in this recipe comes from the ground chorizo, so if you substitute for another meat, you will need to season the stuffing extra with: garlic powder, onion powder, chili powder, paprika, cayenne, cumin, oregano, salt and pepper).

Yellow Rice: I used the small package of mahatma yellow rice and cooked according to the directions. You can of course substitute for another type of rice if you wish.