Acorn squash is a strong signal that Autumn has arrived. Not only is it delicious, it’s relatively nutritious! This stuffed acorn squash recipe is perfectly balanced with flavor, texture, and everything else you could throw at it. If you don’t have manchego cheese, you can substitute cheddar, but I highly recommend the manchego.
- 2 Acorn Squashes
- 1/2 cup Quinoa
- 4 oz Manchego
- 3 oz Spanish Chorizo
- 1/4 cup Flat Leaf Parsely
- Parmesan Cheese (Optional)
- Deep pan
- Aluminum foil
- Baking sheet
- Preheat oven to 450 F (230 C).
- Cut each squash in half across the center and scrape out the seeds. If each half does not stand on its own when it is cut side up, cut a small amount on the bottom so that it can stand on its own.
- Place the squash halves, cut side down into the pan. Add 1/4 inch to 1/2 inch of water into the pan and cover with aluminum foil.
- Place the squash in the preheated oven for 25-30 minutes or until fork tender.
- Cook 1/2 cup of quinoa according to the instructions on the package (as it can vary depending on the type of quinoa). Add salt and paper.
- Cut the chorizo in half, lengthwise. Remove the casing – then proceed to cut the chorizo into 1/4 inch cubes (1 cm) and set aside in a bowl.
- Shred 4 ounces of manchego or cheddar cheese and add to the bowl.
- The quinoa should be cooked by now – remove from the heat and add to the bowl of chorizo and cheese. Mix the ingredients.
- Finely chop 1/4 cup of the parsley and mix into the other ingredients in the bowl.
- Once the squash is tender, remove from the oven. Remove from the pan and place onto an aluminum foiled baking sheet, cut side up.
- Fill each squash with the quinoa mix.
- Optional – grate some parmesan cheese over the top of each crust. This gives the additional flavor and nice crisp to the dish
- Place the squash back into the oven for another 8-10 minutes, or long enough to melt the cheese.
- Remove from the oven, let cool for a minute, then enjoy!