Chorizo Stuffed Summer Squash

Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.

Step: 2

Bake in the preheated oven until squash is tender, about 30 minutes.

Step: 3

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step: 4

Heat olive oil in a separate skillet over medium heat; cook and stir onion and garlic until onion is softened and browned, 10 to 15 minutes. Add green bell pepper and cook until softened, 3 to 4 minutes. Add tomato, chicken stock, black beans, and corn; cook and stir until liquid is evaporated, about 10 minutes. Stir chorizo into mixture.

Step: 5

Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.

Step: 6

Bake in the preheated oven until cheese is melted, about 5 minutes.

Per Serving: 532 calories; protein 27.9g; carbohydrates 42g; fat 28.7g; cholesterol 58.6mg; sodium 996.6mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .