Chorizo & Kale Stuffed Acorn Squash
Acorn squash has sweet, nutty flesh that makes perfect individually-portioned bowls for lots of kale hidden in spicy, buttery chorizo.
Servings: 4
Calories: 312kcal
Ingredients
- 2 acorn squash halved through the stem & deseeded
- 1/2 t. salt
- 1/2 t. pepper
- olive oil spray
- 8 oz. chorizo
- 1 onion diced
- 2 cloves garlic minced
- 1/2 t. cumin
- 1/2 t. paprika
- 4 cups kale shredded
- 1/2 cup white wine or broth
- 1/4 cup parmesan shredded
Instructions
- Preheat oven to 375°.
- Cut a thin sliver from the bottoms of the squash so the bowls are stable. Season with salt & pepper and spray lightly with olive oil.
- Place cut-side down on a foil-lined baking sheet. Roast at 375° for 20-25 minutes until tender.
- While squash are roasting, cook the chorizo in a large skillet over medium heat, crumbling as it browns.
- When chorizo is mostly browned, add onion, garlic, cumin, and paprika. Cook until onion is translucent.
- Add kale & wine to the skillet. Cover and cook until kale is tender, about 5 minutes.
- Flip squashes bowl-up on the roasting sheet. Divide chorizo & kale mixture evenly among the squash bowls and top with shredded parmesan.
- Broil until parmesan melts, about 2 minutes.