Stuffed Acorn Squash and Cilantro Lime Gin and Tonic

Happy Monday! Quick plug that our friends at www.pacificcoastharvest.com are still hooking all of our Seattle friends up with a sweet and sustainable deal on your first box of beautiful produce! Just use code "bitesnbubbly" at take out and start eating our recipe this week in 0 time. Now onto this week's BitenBubbly....

Our friend Chris from Pacific Coast Harvest hooked us up with some beautiful acorn squash and lime this week, so we went full Spanish and stuffed these squashes with spicy chorizo and topped with lots of cheese. We paired it with a lime cilantro gin and tonic that pairs perfect with this spicy and healthy meal.  

The BEST part is there is little to no clean up since you eat straight out of the squash. We don't have kids, but we imagine this would make eating for kids fun and let's be real zero clean up is FUN. 

Prep Time: 10 mins 

Cook Time: 35 minutes 

Serves 4

Grocery list:

2 Acorn Squash

1 link Spanish Chorizo (1/4 cup)

1 onion

1 can black beans

1 5-ounce can fire roasted diced tomatoes

Olive oil

1 lime

1 bunch cilantro

Gin

Diet Tonic

Stuffed Acorn Squash:

2 acorn squash halved and seeded

1 tablespoon olive oil

1 teaspoon salt divided

1/2 teaspoon pepper

1/4 cup Spanish cooked chorizo minced or 1 link

1 medium onion diced

1 can black beans, strained and rinsed

5-ounce can fire roasted diced tomatoes

1 teaspoon smoked paprika

1/2 teaspoon cayenne optional

1 cup shredded Manchego cheese or Pecorino Romano

Pre-heat oven to 350 degrees and place all four acorn squash halves on a 9 x 13 baking pan or glass baking dish.

Rub the insides of the squash with olive oil and half of the salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper.) Flip squash cut side down then roast in the oven until fork tender, 20-25 minutes.

While squash is roasting, heat diced onion in a large skillet until translucent, then add chopped garlic. Add chorizo and stir frequently. Continue cooking 2-3 minutes or until oils start to release.

Remove chorizo from pan using a slotted spoon and let drain on a plate covered with paper towel.

Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in strained black beans, diced tomatoes, smoked paprika and cayenne. Cook until heated through, 4-5 minutes.

Remove pan from heat.

Scoop chorizo mixture into all four halves of the squash. Feel free to fill the squash up high!

Sprinkle each half evenly with shredded Manchego cheese.

Bake until cheese is brown and bubbly, 5-10 minutes.

 Fresh Cilantro Lime Gin and Tonic:

1 Limes

1 small bunch of cilantro

6 ounces Gin

Diet Tonic

 

Muddles limes and cilantro. Fill glass with ice.  Add gin and top with tonic.  Give it a light stir and enjoy!