Chorizo-Stuffed Acorn Squash

Chorizo-Stuffed Acorn Squash


  • - 1 Acorn Squash
  • - 2 TBSP Butter, melted
  • - 2 TSP Maple Syrup
  • - 1 lb Chorizo Sausage (bulk or removed from casing)
  • - 1 Onion
  • - 1 bag Baby Spinach
  • - 1 Tsp Cinnamon
  • - 1 Tsp Dried Oregano
  • - A pinch or two of Salt to taste
  • - Grated Nutmeg to taste

  • Method:

      Cut the Acorn squash in half and remove seeds. Place in a baking dish, cut side up, with enough water to coat bottom of baking dish. Bake on 425 degrees for 45 minutes to 1 hour. When the squash comes out of the oven, score the flesh of the squash with a fork or knife and drizzle 1 TBSP butter and 1 TSP maple syrup to each half. Let cool slightly while you make the “stuffing”.

      Dice onion and sauté for 3-5 minutes in oil, butter or coconut oil. Add the chorizo and cook until almost cooked through. Add spinach and mix through. Cover for a couple of minutes to let the spinach cook down. Season with cinnamon, oregano and salt. Stuff into acorn squash and grate fresh nutmeg over the top.