Paella Stuffed Acorn Squash


  • 2 acorn squash halved through the stem end and seeded
  • 1 tablespoon olive oil
  • 3 ounces of thinly sliced chorizo
  • 1 small onion chopped
  • 1 clove of garlic
  • 1/2 cup of arborio rice
  • 3/4 teaspoon of smoked paprika
  • 1/4 teaspoon cayenne
  • 2 cups chicken stock
  • 1/2 cup roasted red peppers (fresh or jarred) drained and thinly sliced
  • 1/2 cup frozen peas


  • Preheat oven to 350
  • Brush cut side of acorn squash with olive, salt and pepper and place cut side down on a baking sheet and bake approximately 40-50 minutes
  • While squash bakes heat 1 tablespoon of olive oil in medium sized pan over medium heat
  • Add chorizo and cook approximately 3 minutes, stirring often until it starts to brown
  • Add onion and garlic and cook another 3 to 5 minutes stirring often until onion is translucent
  • Add the rice, paprika and cayenne, stir 1 minute
  • Add the stock and bring to a boil
  • Reduce the heat to medium-low, stirring occasionally until the rice is al-dente, approximately 15-18 minutes
  • Stir in the red peppers and peas and season to taste
  • When squash are fully baked turn them over and fill each with rice mixture
  • Place under broiler until spots start to brown, approximately 8-10 minutes

Source: Unknown (believed to be Food Network Magazine)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s