Chorizo And Chard Stuffed Summer Squash Recipe

Name: Chorizo And Chard Stuffed Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried mulato chiles; 4 summer squash; 1 Tb. olive oil; 2 chorizo sausages; 2 cups chard, de-stemmed and chopped; 1 tsp. cumin; 1 tsp. oregano; 2 tsp. soy sauce; 6 sprigs cilantro, de-stemmed and chopped; 2 Tb. sour cream; 1 tsp. agave; 2 scallions, chopped

Servings: persons

2 dried mulato chiles
4 summer squash
1 Tb. olive oil
2 chorizo sausages
2 cups chard, de-stemmed and chopped
1 tsp. cumin
1 tsp. oregano
2 tsp. soy sauce
6 sprigs cilantro, de-stemmed and chopped
2 Tb. sour cream
1 tsp. agave
2 scallions, chopped

1
Preheat oven to 375 degrees Fahrenheit.
2
Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste.
3
Cut off top third of squash, laying it on its side if it's a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a 1/4 to 1/2 inch wall. Chop squash guts and top (if not a stem) into small cubes.
4
Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet.
5
Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes.
6
Mix the rest of the chili paste with sour cream and agave, and top each squash with a dollop, then sprinkle with scallions and cilantro.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dried mulato chiles, 4 summer squash, 1 Tb. olive oil, 2 chorizo sausages, and more.

Yes, Chorizo And Chard Stuffed Summer Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo And Chard Stuffed Summer Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions