Chorizo and Green Pea Stuffed Acorn Squash
2 Acorn Squash split in half and seeded
6 ounces of Mexican Chorizo (either Hot or Mild, whichever you prefer)
1 clove garlic, diced fine
1 small onion, diced fine
2 cups green peas (frozen are great for this recipe)
1/4 cup brown sugar (or less if you prefer)
Place the squash face down in a baking dish with 1/2 inch of water in the bottom and bake at 350*F for 35-45 minutes depending on the size of the squash.Bake until the squash is slightly softened but not completely baked. Meanwhile in a skillet brown up the chorizo over medium heat breaking up the sausage into small crumbles. Add in the garlic and onion and saute with the sausage until just translucent. Remove from heat and stir in the green peas and brown sugar. Carefully remove the squash pan from the oven and turn the squash flesh side up and fill each squash cavity with the chorizo green pea mixture, heaping slightly, the mixture will settle with further baking. Return the squash to the oven for an additional 20-25 minutes or until a sharp knife poked into the flesh of the squash slides in easily.
This can be an entree for a simple meal, served with a green salad or an awesome side.
Yield 4 servings