Soy Chorizo & Fruit Stuffed Acorn Squash

Soy Chorizo & Fruit Stuffed Acorn Squash

This is a great vegetarian meal packed with textures and flavors. Savory, sweet and nutty this is a perfect main meal or side dish. It makes a lot but you can freeze. It would be a great side dish for Thanksgiving for vegetarian guests.








  • 2 acorn Squash
  • 1 can full-fat coconut milk
  • 1 cinnamon stick
  • 1 whole clove
  • 1/4 cup dried cherries
  • 1/4 cup pitted golden raisins
  • 1 small chopped apple
  • 2 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 package of Soy Chorizo (I love Trader Joe’s)
  • 1/2 tsp. sea salt
  • 2 sprigs thyme, stems removed (optional)
  • 1 large (or 2 small) butternut squash
  • 1 cup quinoa cooked as directed
  • 1/4 cup walnuts
  • tsp butter for each squash half (I used Brummel & Brown yogurt butter)
  • 1 tsp maple syrup for each squash half


In a small saucepan over medium heat, combine 1/2 cup coconut milk, cinnamon stick, clove, cherries and raisins. Bring to a simmer. Remove from heat and let ingredients soak for about 10 minutes. Set aside, and discard cinnamon stick.

Preheat oven to 350°. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, salt. Cook, stirring, until caramelized, about 8-10 minutes. Add chorizo and cook until brown. Add the apple and mix well. Keep warm.

Cut squash in half lengthwise. Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out center Add a tsp of maple syrup and butter to each squash half. Place squash on a baking sheet and bake for about 30 -40 minutes until soft.

While the squash is baking cook the quinoa according to directions. Add the the fruit and Soy Chorizo mix. Add the remaining 1/2 cup of coconut milk and mix well.

Spoon into the squash halves and serve.

We ate this the next night just headed up without the squash and it was wonderful all on its own.



Soy Chorizo, black bean & sweet potato skillet

Soy Chorizo, black bean & sweet potato skillet

I came up with this recipe because I needed to clean out the fridge and I wanted something for dinner that did not involve turkey. I has some sweet potatoes and squash leftover so I just made this up as I went along. It is vegetarian but you can use real Chorizo as well. Butternut Squash would be good in this as well as a red pepper.
  • 1 Tbsp olive oil
  • 1 medium (1 lb.) sweet potato cubed
  • 1 large sweet yellow onion, sliced thin
  • 1 small Delicata squash peeled and cut (optional)
  • 1 package Trader Joe’s Soy Chorizo
  • 1 (15 oz.) can black beans
  • 1 can diced fired roasted salsa style tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup white quinoa, cooked


  1. Peel and dice the sweet potato (and squash) into ½ to ¾ inch cubes. Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through.
  2. Add the onions and cook until tender.
  3. Take Soy Chorizo out of its casing and put into a separate skillet. Sauté over medium heat,  breaking it up into small pieces as it browns.
  4. Rinse and drain the black beans. Add the black beans and tomatoes to the sweet potato/onion mixture. Stir gently to combine.
  5. Add in the cooked Soy Chorizo.
  6. Cover and simmer on low for 5-10 minutes.
  7. While the mixture is simmering, cook Quinoa according to directions.
  8. Add in the cheese and stir to combine with the squash mixture.

Spoon quinoa into a large bowl and ladle squash mixture over it and sprinkle with additional cheese

Soyrizo (Soy Chorizo) stuffed Acorn Squash

Soyrizo (Soy Chorizo) stuffed Acorn Squash


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)
  • salt
  • pepper


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.