We are not vegetarians but we eat healthy when we can. I was not sure about using the fake Chorizo and bought it on a whim but was totally happy with this meal. You don’t have to use Soy, and real Chorizo would work fine as well. We made this twice last week…
- Coconut oil for coating the squash while roasting
- Olive oil for sauteeing Onions and Chorizo
- 12 oz Soy Chorizo (I used Trader Joe’s)
- 2 large acorn squash, halved and deseeded
- 2 sweet Onions, thinly sliced
- 2 cups cooked quinoa
- 1-2 cups grated cheese, depending on how cheesy you want the stuffing (I used reduced fat Sharp Cheddar and Monteray Jack)
Cook quinoa according to directions. I used vegetable broth instead of water for a bit richer taste.
Coat the meaty side of the squash with coconut oil and sprinkle with salt and pepper. Roast in the oven on 400 degrees until fork tender — probably about 35 – 40 minutes.
Heat about 2 tablespoons of olive oil in a large saucepan over medium heat and cook onions until golden and caramelized, stirring frequently. About 25-20 minutes.
Remove casing and cook Chorizo in a skillet with a little oil or spray pan with Pam. Since it does not have the fat you have to watch it closely to keep from burning. Break it up with your spoon. Add in onions, cheese and quinoa.
Stuff the squash with the stuffing and roast in the oven at 375 for an additional 20 minutes. Serve immediately.