Ingredients
The following ingredients have 2 Servings
- 1 acorn squash
- 3/4 cup quinoa
- 1/4 cup spicy chorizo
- 2 tablespoons ginger (minced)
- 1/2 cup white onion (chopped)
- 1 apple (chopped)
- 2 tablespoons garlic (minced)
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon red pepper flakes
- 1 sprig rosemary
- 1/2 cup Parmesan cheese (grated for topping)
- salt & pepper (to taste)
Instruction
- Preheat the oven to 400°F. Split the squash down the center and remove the seeds. Place cut side up on a baking sheet and roast for 45 minutes or until fork tender.
- Cook the quinoa according to the instructions on the box. Quickly brown and crumble the chorizo, then remove from the skillet.
- In the same skillet heat one tablespoon of butter and add the apples, onions, garlic and ginger. Saute until beginning to brown. Add the teaspoon of apple cider vinegar and stir well.
- Return the cooked chorizo to the skillet along with the sugar, rosemary, paprika, cumin, cinnamon and red pepper flakes. Toss the cooked quinoa into the pan to combine with the other ingredients.
- Remove the roasted squash from the oven and scrape away the sides, leaving about 1/4 inch thick walls remaining. Stir the squash flesh into the quinoa filling, breaking up any large bits.
- Alternating with cheese and quinoa, stuff each squash with filling until it's overflowing. Top with additional Parmesan cheese and bake for 10 minutes or until the cheese has melted. Serve right away and enjoy!
