CHORIZZO-STUFFED ACORN SQUASH

Spicy chorizo, hearty bulgur, and grated cheese make a tasty and satisfying filling for the tender baked squash.

Serves 4| Hands-On Time: 20m| Total Time: 40m

Ingredients

• 2  acorn squashes (about 1 1/2 pounds each), halved and seeded
• 1/2  cup  bulgur
• 4  ounces  manchego or Cheddar, grated (about 1 cup)
• 3  ounces  cured chorizo, chopped
• 1/4  cup  chopped fresh flat-leaf parsley
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 1  tablespoon  red wine vinegar
• 1  head red leaf lettuce, leaves torn (about 6 cups)

Directions

1. Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes.
2. Meanwhile, cook the bulgur according to the package directions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
3. Turn the squash halves cut-side up and, dividing evenly, fill with the bulgur mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes.
4. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to combine. Serve with the squash.

By Charlyne Mattox , October, 2012

Nutritional Information

• Per Serving
• Calories 468

• Fat 29g
• Sat Fat 12g
• Cholesterol 49mg
• Sodium 704mg
• Protein 17g
• Carbohydrate 38g
• Sugar 5g
• Fiber 7g
• Iron 4mg
• Calcium 411mg