stuffed with Chorizo, Quinoa, and Spinach
Fall is in the air, and squash in on the plate! This dish is warm and comforting for any cool day. You can use a variety of squash choices, as long as you have a cavity to fill. Change out your sausage, or even your grain for a few variations.
2 medium acorn squash or sweet dumpling squash, halved down the middle, seeds removed
|Sweet Dumpling on left, Acorn Squash on the right.|
Salt and pepper
Olive oil cooking spray
2 teaspoons olive oil, divided
6 ounces chorizo sausage, casings removed
1 small onion, diced
2 cups tightly packed baby spinach
1 cup quinoa, cooked
2 tablespoons grated fresh Parmesan
|As the name states, the sweet dumpling
is slightly sweeter than the acorn squash.
I preferred the sweet dumpling, and my
boyfriend preferred the acorn squash.
Heat oven to 375°. Slice each squash in half and remove seeds. Sprinkle cavity with salt and pepper. Put tablespoon of olive oil on tin foil on a baking sheet. Place squash flesh side down.
In large sauté pan, add sausage, cook like breaking into bite-sized pieces. Add onion and cook until brown (about 6 minutes). Remove sausage and onion from the pan.
Combine onion, sausage, spinach, and cooked quinoa. (If you haven’t cooked your quinoa yet, put one part quinoa and two parts water into a small sauce pan. Bring to boil, cover and simmer for 15-20 minutes until water is absorbed and germ is separated.) Stir until everything is warm.
(note: you can cook the squash a day ahead. Heat in 5 minutes in microwave before filling.)
Original Recipe: http://www.epicurious.com/recipes/food/views/Acorn-Squash-with-Kale-and-Sausage-51203850