Ingredients:
• 4 acorn squash
• Olive oil (for drizzling)
• Salt and pepper (to taste)
• 1 package of Mulay’s Chorizo
• 2 onions, chopped
• 1 bell pepper, chopped
• 1 cup quinoa + appropriate liquid for cooking
• 1 (28 oz) can of black beans, drained and rinsed
• 2 tomatoes, chopped
• Cheese (optional, for topping)
• 1 lime, juiced
• Salt and pepper (to taste)
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• A pinch of cayenne pepper (optional, for heat)
Instructions:
1. Prepare the Squash:
• Preheat your oven to 400°F (200°C).
• Cut the acorn squash in half and scoop out the seeds.
• Place the squash halves on a baking sheet, cut side up.
• Drizzle with olive oil, and season with salt and pepper.
• Roast in the oven for 30-40 minutes, or until fork-tender.
2. Cook the Mulay's Chorizo:
• While the squash is roasting, heat a skillet over medium heat.
• Cook the Chorizo, breaking it up into crumbles as it cooks.
• Once fully cooked, remove from the skillet and drain the excess grease. Do not clean the pan.
3. Prepare the Filling:
• In the same skillet, add a little olive oil if needed, then sauté the chopped onions and bell pepper until soft and translucent.
• Season the vegetables with salt, pepper, cumin, paprika, chili powder, and a touch of cayenne.
• Add the quinoa, the appropriate amount of liquid, and cook according to the quinoa instructions.
• Once the grain is cooked, adjust seasoning to taste, and stir in the juice of 1 lime.
• Mix in the cooked Mulay's Chorizo, black beans, and chopped tomatoes, and let everything heat through.
4. Stuff the Squash:
• When the squash has about 10-15 minutes left in the oven, remove it from the oven and fill each half with the chorizo and vegetable mixture.
• If using cheese, sprinkle it on top of the stuffed squash.
5. Final Bake:
• Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly (if using).
6. Enjoy!
