- 1 whole acorn squash, cut in half
- 8 oz chorizo, casings removed (gluten free)
- 1 small onion, diced
- 3 whole garlic cloves, chopped
- 1 can black beans, rinsed
- ¼ cup shredded cheddar cheese
- 1 whole green onion, chopped (optional)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the squash in half and scoop out the seeds. Drizzle the inside of squash with olive oil and salt and pepper lightly. Place the squash open side down and roast for about 25-30 minutes.
Remove the chorizo from the casings and brown in a nonstick skillet over medium-high heat, crumbling as you stir. Remove from pan.
Add 1 tablespoon olive oil to pan and add diced onion and chopped garlic. Saute for about 5-8 minutes. Add cooked sausage and black beans to pan and stir for a minute or two.
When acorn squash is done, fill the squash with the sausage filling. Sprinkle with cheddar cheese and put back in the oven for about 5 minutes or until cheese melts. Garnish with green onions and serve. This can be kept well in fridge for 2-3 days of leftovers.
Calories: 754kcal | Carbohydrates: 35g | Protein: 42g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 1491mg | Potassium: 946mg | Fiber: 11g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 3.1mg | Calcium: 153mg | Iron: 4.5mg