Stuffed Acorn Squash
3 acorn squash
olive oil, as needed
salt and pepper, to taste
1 poblano pepper, diced
1 clove garlic, minced
6 white mushrooms, diced
1/4 zucchini, diced
1 carrot, thinly sliced and chopped
1/2 package (6 ounces) veggie chorizo
cumin, to taste
paprika, to taste
thyme, to taste
1 cup cooked wild rice
1. Preheat oven to 400 degrees F. Slice the top 1/3 or so off squash, then scoop out seeds and strings. Spray with olive oil and lightly sprinkle with salt and pepper.
2. Place flat side down on baking dish, and bake 35 minutes. While your squash is baking, saute all other veggies with a bit of olive oil until tender, then add chorizo and spices. Cook until heated through then remove from heat. Reduce oven to 375 degrees F.
3. Combine rice with chorizo mix, and spoon into hollowed out squash. Return squash to oven for 15 more minutes at 375 degrees F. Allow to cool and enjoy!
This dish is great with a side of rosemary new potatoes.