Ingredients

  • 4 medium Delicata Squashes
  • Olive Oil
  • Salt
  • Black Pepper
  • ¾ cup uncooked Quinoa, rinsed well
  • ½ cup chopped Red Onion
  • 1 lb. Chorizo Sausage
  • 1 clove Garlic, minced
  • 2 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 8 oz. Tomato Sauce
  • ¼ cup Water
  • 15 oz. Black Beans, rinsed and drained
  • ¼ cup Fresh Cilantro
  • 1 cup grated Cheddar Cheese
Instructions

Roast Squash

  1. Preheat oven to 375 degrees F.
  2. Slice the tough stem end off the delicata squash, then slice each squash in half lengthwise and scoop out the seeds.
  3. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper.
  4. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.

Cook Quinoa

  1. Bring 1 ¼ cups water to a boil in a small saucepan.
  2. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.

Prepare Filling

  1. In a dutch oven, cook Chorizo until browned. Remove from Pan
  2. Over medium heat, add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  3. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water. cook at a low simmer for 5 minutes.
  4. Remove from the heat. Stir in the cooked quinoa, black beans, cooked Chorizo, cilantro, and cheddar cheese.

Fill and Bake Stuffed Squash

  1. Scoop the filling into the squash halves.
  2. Bake in the 375 degree oven for 10 minutes, until filling is heated through and squash is tender.
  3. Serve, topped with additional cheese and cilantro if desired.