Chorizo Stuffed Summer Squash

Chorizo Stuffed Summer Squash

Tiffany Donnelly

"Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos."
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1 h servings 532 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.
  2. Bake in the preheated oven until squash is tender, about 30 minutes.
  3. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Heat olive oil in a separate skillet over medium heat; cook and stir onion and garlic until onion is softened and browned, 10 to 15 minutes. Add green bell pepper and cook until softened, 3 to 4 minutes. Add tomato, chicken stock, black beans, and corn; cook and stir until liquid is evaporated, about 10 minutes. Stir chorizo into mixture.
  5. Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted, about 5 minutes.


  • Cook's Note:
  • Zucchini or any other summer squash can be used in place of the patty pan, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 3
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I used spaghetti squash

I made this and we loved it. I removed the zucchini seeds after baking it for 20 minutes, filled it and baked about 15 minutes. Topped with cheese and baked 5 more minutes. We topped ours with...

This was good. I couldnt find patty pan so I used zucchini. This was a nice summer entree

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