Yield: 4 servings
|4||Acorn squash, each approx. 4" in diameter|
|½ pounds||Mexican chorizo sausages, casings removed|
|1 cup||Cooked basmati or long- grain white rice|
|1 cup||Fresh corn kernels (or frozen corn, thawed)|
|4||Green onions, green parts only, coarsely chopped|
|½ cup||Coarsely chopped pimiento- stuffed green olives (opt)|
|¼ cup||Chicken stock, preferably homemade, or water|
|Salt to taste|
|Freshly ground black pepper to taste|
|¾ cup||Grated Monterey Jack|
Preheat the oven to 350'F.
Cut a thin slice off the bottom of each squash, removing just enough that it will stand upright. Then slice off the tops (no more than 1" 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 well, then season with salt and pepper if needed. Stir in ½ cup of the cheese.
Pack the mixture into the cavities of the prepared squash. Set the filled squash upright in a 9x13" baking dish and add hot water to the dish to a depth of approximately 1". Cover loosely. Bake in the oven for 30-45 minutes, depending on the size of squash. Bake for 10-15 longer, or until the squash can be easily pierced with a fork and the cheese is melted. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95