2 acorns, halved and seeded
Cooking oil
1 lb chorizo
1 small onion, diced
1 stalk celery, diced
2 apples, cored and diced
2 cups cooked rice, quinoa, barley or small pasta (such as orzo)
1 cup sharp cheese such as cheddar or parmesan
Salt & pepper to taste
Preheat oven to 400°
Rub squash halves with oil, salt and pepper.
Place squash halves in a baking dish flesh side down with enough water to cover the bottom of the pan.
Cook for 25-30 minutes, until tender.
While the squash is cooking:
Prepare rice or pasta according to package instructions.
Add oil to a separate, large sauté pan over medium high heat.
Add chorizo, onions and onions and cook, crumbling the chorizo, until brown.
Drain the grease.
Place cooked rice, chorizo mixture, apples and cheese in a mixing bowl.
Stir to combine.
Divide mixture evenly into the four squash halves.
Place squash halves, mixture side up, on a parchment paper-lined baking sheet.
Bake for 12-15 minutes, until inside is warm.
Top with additional cheese if desired.
Allow to rest 5 minutes before serving.
Courtesy: Cindy Krzykwa, Live to Eat