Recipe Rave Review:Acorn Squash-Rizo

In need of a healthy/tasty/spicy meal this winter? Look no further! This recipe was introduced my my lovely TM and has been on my mind ever since we had it. While we made it vegetarian friendly, you can easily substitute out the soyrizo for sausage or chorizo if you so desire.  Heck, you can really stuff them with any meat/veggie combo you want. Either way, this is a one stop crowd pleaser!


Once all your ingredients have been collected, it is time to get cooking!

First, preheat your oven to 375. Next, rinse each squash and pat dry. Poke holes all over those suckers using a fork (just like you would a baked potato), then wrap in a dishtowel.

Because these suckers or nearly impossible to cut (unless you have a random machete in your kitchen), first you need to microwave them a bit so you can cut them in half. Take your towel wrapped squash, set in the microwave and heat for a total of 8-10 minutes. Rotate/turn it every two minutes to heat evenly, then take out and allow to cool. While one cools, grab the other and repeat.

While the squashes are softening up in the microwave, heat your skillet over medium heat. Add a little olive oil then the sliced onions. Cook the onions until browned, then add mushrooms and soyrizo. Cook together for 5 minutes, then remove from heat and set aside.



With both acorn squash cooled, take a sharp knife and cut each one in half, starting from the stem. Now, you won't be able to cut through the stem itself, so pick a side...any side.  Once halved, scoop out seeds and discard.

Grab that trusty fork again and poke holes throughout the inside of the squash. Next, drizzle olive oil over the squash and season with ground salt and pepper. Then, add heaping scoopfuls of your onion, mushroom, soyrizo mixture to the center of each squash.


Spray a 9x13 baking dish with Pam and place those stuffed little squash halves carefully in your dish. Then one last drizzle of olive oil for good measure and cover with foil. Into the oven at 375 degrees they go. Bake for 45 minutes (or until heated throughout).  Remove foil and cook for an additional 5 minutes

Remove the acorn squash from the oven and allow to cool. I highly suggest a dollop of sour cream, but that is  me and I am in love with sour cream. You could add cheese if you preferred, totally up to you.