Are you ready to transform your dinner table with a mind-blowing dish that combines the rustic charm of roasted acorn squash with the spicy kick of chorizo and the nutty goodness of quinoa? This Gingery Quinoa Chorizo Stuffed Squash isn't just a recipe—it's a culinary adventure that will tantalize your taste buds and impress even the most discerning food lovers. Imagine a perfectly roasted squash filled with a vibrant, spice-laden mixture that promises to elevate your weeknight meal from ordinary to extraordinary!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium acorn squashes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup chorizo, crumbled
- 1 tablespoon fresh ginger, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the inside of each squash half with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until the squash is tender when pierced with a fork.
- While the squash is roasting, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer the quinoa for 15 minutes or until the liquid is absorbed and quinoa is fluffy.
- In a large skillet, cook the chorizo over medium heat, breaking it into small crumbles until it's crispy and fully cooked, about 5-7 minutes.
- Add minced fresh ginger, cumin, and paprika to the chorizo. Stir and cook for an additional 1-2 minutes to release the aromatics.
- Once the quinoa is cooked, fold it into the chorizo mixture. Season with salt and pepper to taste.
- Remove the roasted squash from the oven and flip the halves cut-side up. Generously fill each squash half with the quinoa-chorizo mixture.
- Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through and slightly crisp the top.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs like cilantro or parsley if desired.
Tips
- Choose the Right Squash: Look for acorn squashes that are firm and have a deep, rich color for the best roasting results.
- Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove its natural coating (saponin) which can make it taste bitter.
- Crisp Your Chorizo: Cook the chorizo until it's nicely crispy to add a delightful texture and maximize its flavor.
- Don't Overcook the Quinoa: Watch carefully to ensure your quinoa remains fluffy and doesn't become mushy.
- Customize Your Spices: Feel free to adjust the cumin and paprika to suit your taste preferences.
- Optional Garnish: Fresh herbs like cilantro or parsley can add a bright, fresh finish to the dish.
- Make Ahead Tip: You can prepare the quinoa and chorizo mixture in advance to speed up the final preparation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 45mg
