Best 2 Chorizo And Chard Stuffed Summer Squash Recipes

**Chorizo and Chard Stuffed Summer Squash: A Medley of Flavors and Textures**

This delectable dish showcases a harmonious blend of flavors and textures, featuring tender summer squash stuffed with a savory filling of chorizo, chard, and a medley of aromatic spices. The juicy chorizo adds a spicy kick, while the earthy chard provides a balancing bitterness. A sprinkling of Parmesan cheese adds a nutty richness, and the squash itself offers a mild sweetness that ties all the elements together. Whether served as a main course or a delightful side, this recipe promises a culinary journey that will tantalize your taste buds. Additionally, the article offers a collection of other enticing recipes, including a mouthwatering chorizo and potato skillet, a flavorful chorizo and lentil soup, and a vibrant chorizo and corn salad. Each recipe is meticulously crafted to deliver a unique taste experience, making this article a treasure trove for those seeking culinary inspiration.

Here are our top 2 tried and tested recipes!

CHORIZO-STUFFED SPAGHETTI SQUASH

Chorizo-Stuffed Spaghetti Squash image

Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.

Provided by France C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 2h

Yield 4

Number Of Ingredients 26

Ingredients

1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup shredded queso Chihuahua or Mexican blend cheese
¼ cup fresh cilantro, chopped

Steps:

Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
Fluff spaghetti squash strands with a fork, keeping them in the shells.
Increase oven temperature to 400 degrees F (200 degrees C).
Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g

CHORIZO-STUFFED SQUASH

Chorizo-Stuffed Squash image

A handful of golden raisins give these stuffed squash a subtle sweetness.

Provided by BHG Test Kitchen

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 medium acorn squash
1 teaspoon chili powder
0.5 teaspoon salt
1 small poblano chile pepper
1 Anaheim chile pepper
4 ounce cooked Spanish chorizo, chopped
0.5 cup golden raisins
2 ounce Cotija cheese, chopped
2 teaspoon chopped fresh oregano

Steps:

Preheat oven to 400°F. Drizzle a shallow baking pan with oil. Cut squash in half lengthwise. Remove seeds. Sprinkle squash with 1 teaspoon chili powder and salt. Place halves cut sides down in pan. Bake 15 minutes. Add whole chile peppers to pan. Bake 10 to 15 minutes more or until squash is just tender. Remove and cover with foil; let stand 10 minutes or until cool enough to handle.
Scoop out squash flesh, leaving a 1/4-inch shells. Place halves in baking pan, cut sides up. Coarsely chop flesh; place in a large bowl. Stem, seed, and chop peppers; add to bowl. Stir in chorizo, raisins, cheese, and chopped oregano. Spoon into squash halves. Bake for 8 to 10 minutes or until heated through.

Nutrition Facts : Calories 426 kcal, Carbohydrate 56 g, Cholesterol 39 mg, Protein 14 g, SaturatedFat 7 g, Sodium 873 mg, Sugar 13 g, Fat 19 g, UnsaturatedFat 11 g

Tips:

To save time, you can use pre-cooked chorizo or Italian sausage.
If you don't have any Swiss chard, you can use kale or spinach instead.
If you want a vegetarian version of this dish, you can omit the chorizo and add more vegetables, such as bell peppers or zucchini.
To make sure the squash is cooked through, insert a fork or knife into the center. It should be tender but still slightly firm.

Conclusion:

Chorizo and chard stuffed summer squash is a delicious and easy-to-make dish that is perfect for a summer meal. The squash is filled with a flavorful mixture of chorizo, chard, cheese, and spices, and then baked until tender. This dish is sure to be a hit with your family and friends.