Spicy Squash!

Christmas Shopping two days before the 25th is-in a word-terrifying. It is also stupid but because I have been practically living at work for the entire month of December I have not a) cooked dinner in what feels like weeks and b) started my Christmas shopping. So after four hours and a very strategic plan I both started and finished my shopping. Commendable? Hardly. Next year I’m starting earlier, I was a stress case…I looked so angry that a homeless man told me to “Smile, beautiful! It’s the holidays.” I gave him a dollar-his tactic worked.

I had a plan to wrap everything tonight but honestly I couldn’t be bothered. I am exhausted and all I wanted to do is cook. We got our first little sprinkle of snow yesterday so naturally I feel like I want something cozy like a bowl of mashed potatoes…

I swear, I could live on carbs if I allowed myself to do so…thankfully, I follow Paleo so that will not be happening!!! I’m still having them just a healthier alternative. Stuffed Squash. Correction: Spicy Stuffed Squash.

 

acorn

Chorizo & Bacon Stuffed Squash

Serves 2

Ingredients

1 Chorizo sausage (I use Rowe Farms wheat-free version)-casing removed
2 slices of bacon (free-range)-sliced thinly
1 acorn squash, halved and seeded
1 celery stalk, sliced
1/2 cup broccoli florets, chopped
2 cloves garlic, minced
1 shallot, sliced
1/2 T olive oil
1/2 t smoked paprika
1/2 t cracked black pepper
1/2 t cumin
1/2 t ground corriander
2 tablespoons fresh parsley

Directions

  1. Preheat oven to 375°F, place squash in a shallow baking pan, cut side down and bake until tender-about 40-45 minutes
  2. Meanwhile, in a pan, heat the olive oil over medium heat
  3. Add the garlic and shallot and sauté for about three minutes
  4. Add the celery, broccoli, bacon and the chorizo and cook until the chorizo begins to brown
  5. Add the smoked paprika, black pepper, cumin, and ground coriander. Cook for 30 seconds
  6. Fill each squash half with the veggie and meat mixture and top each half with parsley
  7. Eat!
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