Snapguide

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

2
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
  • 0.0c bulgur
  • 4.0oz cheddar cheese
  • 3.0oz cured chorizo, chopped
  • 0.0c fresh parsley, chopped
  • 1.0Tbsp olive oil
  • kosher salt
  • black pepper
New York, NY
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