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How to make real simple's chorizo-stuffed acorn squash

As featured on page 192 of the October 2012 issue - SERVES 4 - HANDS ON TIME: 20 minutes - TOTAL TIME: 40 minutes

28
STEPS
INGREDIENTS
Heat oven to 450 degrees F. Seed and halve the acorn squashes.

Heat oven to 450 degrees F. Seed and halve the acorn squashes.

Place squash halves cut-side down in a baking dish, add 1/4 inch water, cover with foil, and bake until tender, 25-30 minutes.

Place squash halves cut-side down in a baking dish, add 1/4 inch water, cover with foil, and bake until tender, 25-30 minutes.

Meanwhile, cook the bulgur according to the package directions.

Meanwhile, cook the bulgur according to the package directions.

In a medium bowl combine bulgur, cheddar, chorizo, parsley, 1 tbsp. of oil, and 1/4 tsp. each salt and pepper.

In a medium bowl combine bulgur, cheddar, chorizo, parsley, 1 tbsp. of oil, and 1/4 tsp. each salt and pepper.

Turn squash halves cut-side up and, dividing evenly, fill with the bulgur mixture.

Turn squash halves cut-side up and, dividing evenly, fill with the bulgur mixture.

Bake until the filling is warmed through and the cheddar is melted, 8 to 10 minutes.

  • 2.0 acorn squashes
  • 1/2c bulgur
  • 4.0oz cheddar cheese
  • 3.0oz cured chorizo, chopped
  • 1/4c fresh parsley, chopped
  • 1.0Tbsp olive oil
  • kosher salt
  • black pepper
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