Paula found a recipe called Paella-Stuffed Squash in the October 2015 of Rachel Ray magazine. We decided to cook it when the girls came over for dinner tonight. It was quite tasty and worth the effort. If you are interested in making the dish, here is what you need to do…
Preheat the oven to 350 degrees. Cut 2acorn squash in half and remove the seeds. (Note: The recipe calls for using 2 acorn squash but we made more since we were cooking for 6 people.) Brush the cut sides of the squash with some olive oil and season with salt and pepper. Roast the squash, cut side down, on a rimmed baking sheet until tender when pierced with a knife, about 40 to 50 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 3 ounces of chorizo and cook, stirring often, until browned in spots, about 3 minutes. Add 1 small chopped onion and 1 clove of chopped/minced garlic and cook, stirring often, until the onion is translucent, about 3 to 5 minutes. Add 1/2 cup of arborio rice, 3/4 teaspoons of paprika and 1/4 teaspoon of cayenne. Stir and keep cooking for 1 minute. Add 2 cups of chicken stock and bring to a boil. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the rice is al dente, about 15 to 18 minutes. Stir in 1/2 cup of roasted red peppers (thinly sliced), 1.2 cup of frozen peas and 2 tablespoons of chopped parsley. Season with salt and pepper.
Preheat the broiler. Turn the squash cut side up. Fill with rice mixture, mounding in center. Broil until browned in spots, about 8 to 10 minutes. Drizzle with oil and top with parsley.