Chorizo Stuffed Acorn Squash for Breakfast
It has been a long time since I’ve posted any recipes. Hell, it’s been a long time since I’ve posted ANYTHING!
Today seemed like a great day to start back up.
My sister-in-law visited this weekend and we had a blast!! As a result though, I didn’t have a chance to do any grocery shopping. I definitely didn’t want to cut into our fun time together to grocery shop, so I decided to work with that I had. Luckily, I had groceries from last week I never used, such as two beautiful acorn squash, fresh spinach (albeit a bit wilted) and an onion. So I decided to pull some chicken chorizo from the freezer and stuff my squash. I was going to add egg whites to this and bake it up really nicely but I didn’t trust the egg whites…they were two weeks old. So, even though this will be my breakfast, it doesn’t really look like it. Whatevs! The point here is that meal planning doesn’t have to be stressful or time consuming if you can be creative and flexible. Simply see what you’ve got, and let your creative juices flow. The worst that can happen is that whatever you make sucks…consider it a learning lesson then 🙂
Here’s the ingredients:
2 acorn squash cut in half and de-seeded
1lb chicken chorizo sausage
1/2 chopped onion
1/2 bunch fresh spinach rinsed and chopped
1c cooked quinoa
1c finely shredded Manchego cheese
Preheat oven to 425
Spray inside of squash with olive oil spray
Season inside of squash with salt, pepper, garlic powder, and crushed red pepper
Roast in oven, cut side down, 20 minutes
Meanwhile, sautée onions on medium heat for about 5 minutes before adding chorizo.
When chorizo is cooked through drain the excess fat
Add chopped spinach and quinoa
Once spinach is wilted, fold in cheese and then stuff the squash
Place stuffed squash back in the oven for 20 minutes or until squash is done.
This was really a very fast meal to put together and it looks delish! I can’t wait to eat it for breakfast tomorrow!
Check out my next post on the lunch I threw together for the week, as well.