This recipe is straightforward yet packed with lots of flavors. The squash is first cleaned out and then stuffed with a filling of chorizo cooked with onions, bell peppers, and tomatoes. Once baked, the squash falls apart into threads. You can see evidence of the squash threads appearing on the edges of the squash after it bakes in the oven. I melt a bit of cheddar on top and garnish with fresh cilantro or parsley for the final finish. This is so easy to put together and so good! This is an easy dish to put together and can be easily doubled or tripled. If you don’t consume pork or want to veganize this recipe, swap out the chorizo and cheddar for a plant-based version. Since pork-based chorizo already contains fat, there’s no need to add oil to cook. Instead, I use the fat released from the sausage meat as it renders. In the case of plant-based chorizo, the fat content is typically lower, so I add a little oil to sauté the sausage and vegetables. No reviews 2 tsp extra-virgin olive oil 5 ½ oz/155 g chorizo, broken into small bite-sized pieces 1 cup/250 g yellow or white onion, diced 1 cup/175 g green bell pepper, diced 1 cup/240 ml tomato purée Fine sea salt 1 Tbsp chopped cilantro or flat-leaf parsley 2 Tbsp shredded cheddar Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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