Chorizo and Ricotta Stuffed Summer Squash
*If you are new here, WELCOME! For this post, I provide you with a delicious recipe for Chorizo and Ricotta Stuffed Summer Squash!
If you’ve never had stuffed summer squash, I am glad you are here! This recipe is absolutely delicious, pretty easy to make, and a great summer dish.
While stuffed squash of many varieties have become popular over the last few years, this recipe, which combined chorizo, ricotta, and parmesan for the stuffing is so rich and tasty.
If you’re stopping by here while searching for recipes, you may not know that the recipes here are all inspired by books! This particular recipe was created after reading Elizabeth is Missing.
In the novel, an elderly woman with dementia tries to solve both a current and a decades-old disappearance.
If you love reading, check out more about this great book HERE!
While this recipe calls for summer squash, if you are making this in the fall or winter and struggling to find the pictured variety of squash, try acorn, zucchini, or even spaghetti squash for a twist.
This dish was light, but also filling. And the unique flavors combine to create a warm and comforting dish that’s absolutely delectable.
Here’s what you’ll need to make Chorizo and Ricotta Stuffed Summer Squash:
A quick list of equipment –
Tips for the Chorizo and Ricotta Stuffed Summer Squash:
This dish is really simple, but it tastes impressive.
Make sure that you dab as much oil as you can from the cooked chorizo once it has cooled so that the ending result isn’t too greasy. Cooling the chorizo slightly during this process will also keep the egg from cooking with you add it in.
Using shredded parmesan rather than canned parmesan adds a depth to the flavor and texture of the dish, so I recommend you buy shredded parmesan (or shred your own).
Chorizo Stuffed Summer Squash
- 8 small/medium summer squash
- 1 lb chorizo
- 1 cup finely diced onion
- 2 teaspoons garlic minced
- 1 ¼ cup ricotta cheese
- 1 cup parmesan cheese divided
- 4 tbsp bread crumbs divided
- 1 large egg
- ½ tsp salt
- ¼ tsp pepper
- Parsley for garnish
- Preheat the oven to 375˚F. Line a baking pan with foil.
- Halve the squash lengthwise and scoop out the seeds and soft flesh in the middle with a spoon in order to create a hollow for the filling. Slice a small sliver off the back side of the squash so that it will sit flat on the baking pan with the cut side up.
- Remove the chorizo from any casings (you will only want the inside, not the skin/casing).
- In a skillet, over medium heat, add the chorizo and diced onion. Cook about 5 minutes until the chorizo has cooked and the onion begins to turn translucent and soft. Add the garlic and cook for 1 additional minute.
- Remove from the heat and place onto a paper towel lined plate to cool slightly. Once cool enough to touch, pat as much of the excess grease away as you can with a paper towel and scoop the chorizo into a medium bowl.
- Add in the ricotta, ½ cup of the parmesan, 2 tbsp of the bread crumbs, the egg, salt, and pepper to the bowl with the chorizo. Mix well.
- Spoon chorizo and ricotta mixture into the squash shells, distributing evenly.
- Sprinkle the remaining ½ cup of parmesan and 2 tbsp of bread crumbs across the tops of the filled squash shells, distributing evenly.
- Bake for 20-25 minutes until the squash are tender. Broil for an additional 2-3 minutes until the tops brown to your liking.
- Sprinkle with parsley and serve.
Don’t forget to check out the book that inspired this recipe, Elizabeth is Missing! And, let me know what you think of this delicious twist on squash–Chorizo and Ricotta Stuffed Summer Squash!
Until next time, Happy Eating and Reading!
Disclosure: This page contains affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost to you or the featured book’s author). All opinions are 100% mine and every book, unless otherwise noted, is handpicked by me to be featured on the site.