Mexican-Spiced Stuffed Squash with Brown Rice & Guacamole
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Mexican-Spiced Stuffed Squash

with Brown Rice & Guacamole

40 MIN
+$3.95/serving 2 Servings
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  • Keep it Vegetarian
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  • add Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo
  • add Ground Pork Chorizo

    From the Test Kitchen

    Here, we’re roasting and stuffing delicata squash (a particularly sweet, tender variety) with a bold, spicy filling of brown rice, sautéed peppers, and guajillo chile sauce. For added sweetness, we're cooking the filling alongside plump, golden raisins––providing welcome pops of flavor throughout the dish.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Mexican-Spiced Stuffed Squash with Brown Rice & Guacamole
    Title
    • 10 oz Pork Chorizo
    • 1 Delicata Squash
    • ½ cup Brown Rice
    • 1 Yellow Onion
    • 2 oz Monterey Jack Cheese
    • 1 Lime
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 Scallions
    • 1 Bell Pepper
    • 1½ Tbsps Golden Raisins
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ¼ cup Guacamole
    time-saving
    tips & techniques
    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Line a sheet pan with foil Place the halved squash on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up.

    Cook the rice
    2 Cook the rice

    Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.  

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the cheese on the large side of a box grater. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the guacamole and the juice of 2 lime wedges.

    Cook the chorizo & vegetables
    4 Cook the chorizo & vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion, raisins, sliced white bottoms of the scallions, diced bell pepper, enough of the spice blend to coat (you may have extra), and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are lightly browned and the chorizo is cooked through. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine. Taste, then season with salt and pepper if desired.

    Make the filling & stuff the squash
    5 Make the filling & stuff the squash

    To make the filling, to the pot of cooked rice, add the cooked chorizo and vegetables, guajillo sauce, half the grated cheese, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide half the filling between each roasted squash half; top with the remaining cheese and drizzle with olive oil.

    Finish the squash & serve your dish
    6 Finish the squash & serve your dish

    Roast 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Divide the remaining filling between two serving dishes. Top with the finished squash. Garnish with the lime guacamole and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Line a sheet pan with foil Place the halved squash on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up.

    2 Cook the rice

    Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.  

    Cook the rice
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the cheese on the large side of a box grater. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the guacamole and the juice of 2 lime wedges.

    4 Cook the chorizo & vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion, raisins, sliced white bottoms of the scallions, diced bell pepper, enough of the spice blend to coat (you may have extra), and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are lightly browned and the chorizo is cooked through. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine. Taste, then season with salt and pepper if desired.

    Cook the chorizo & vegetables
    Make the filling & stuff the squash
    5 Make the filling & stuff the squash

    To make the filling, to the pot of cooked rice, add the cooked chorizo and vegetables, guajillo sauce, half the grated cheese, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide half the filling between each roasted squash half; top with the remaining cheese and drizzle with olive oil.

    6 Finish the squash & serve your dish

    Roast 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Divide the remaining filling between two serving dishes. Top with the finished squash. Garnish with the lime guacamole and sliced green tops of the scallions. Enjoy!

    Finish the squash & serve your dish
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