Acorn Squash Stuffed With Chorizo and Corn

Preheat the oven to 350 degrees. Cut a thin slice off the bottom of each squash, removing just enough so it will stand upright. Then slice off the tops (no more than 1-inch thick) and scrape out the seeds. Set aside.

In a small skillet, crumble the sausage and place over medium heat. Fry, stirring frequently, approximately 10 minutes, or until browned. Transfer to a mixing bowl, along with any fat in the pan. Add the rice, corn, green onions, optional olives and stock. Mix will, then season with salt and pepper if needed. Stir in 1/2 cup of the cheese.

Pack the mixture into the cavities of the prepared squash. Set the filled squash upright in a 9 x 13 baking dish and add hot water to the dish to a depth of approximately 1 inch. Cover loosely. Bake in the oven for 30 to 45 minutes, depending on the size of squash. Uncover the dish and sprinkle the remaining 1/4 cup cheese evenly over the filled squash. Bake for 10 to 15 minutes or longer, or until the squash can be easily pierced with a fork and the cheese is melted.

Description: “Spicy One-Dish Meal” Cuisine: “Mexican” Source: “Washington Post” S(Washington Post): “Food Section, E3” Copyright: “9/14/94” Start to Finish Time: “1:15” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 294 Calories; 7g Fat (19.9% calories from fat); 10g Protein; 55g Carbohydrate; 8g Dietary Fiber; 19mg Cholesterol; 264mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0