Cheesy Chorizo And Orzo-Stuffed Acorn Squash

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   1) Preheat the oven to 400 F

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   2) place halved squash cut-side down in a baking dish and add 3/4 c. water. Cover tightly with foil and bake until fork-tender( about 35 min.)

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   3) Bring the chicken broth to a boil in a med pot and add the orzo. Cover and reduce to a simmer for about 15-20 min, the pasta should be al dente, and will have absorbed some of the broth)

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   4) Cook up the chorizo in a pan until done.(Crumble it as it cooks)

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   5) When the pasta is done add the milk and bring to a simmer. Once hot, stir in the cheeses, reserving some to sprinkle on top.

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   6) Stir the cooked chorizo into the orzo

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   7) When the squash is tender, remove form the oven and drain the remaining water. Turn the squash so the cut side is facing up. Drizzle with a little olive oil and season with salt and pepper.

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   8) Divide the orzo mixture between the 4 squash halves and sprinkle each with the reserved cheese.

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   9)Bake uncovered for about 25 minutes or until cheese on top is slightly brown

* Per serving · 4 servings · Values may vary.

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