Chorizo Stuffed Summer Squash
Savory and unique, your book club will love this dish inspired by Elizabeth is Missing. If you are looking for food ideas, look no further!
Ingredients
- 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
Instructions
- 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.
