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Chorizo and Quinoa stuffed Acorn Squash

Acorn squash filled with mix of quinoa, chorizo, poblano pepper, corn and cheese
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4


  • olive oil
  • 1 poblano pepper
  • 1 ear of corn, about 1/2 cup
  • 1 small yellow onion
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 lbs chorizo sausage
  • 1 cup cooked quinoa
  • 1 cup Mexican style cheese blend, divided
  • salt and pepper
  • toasted pepitas, green onions and crema Mexicana for garnish


  • Cut the acorn squash in half and clean out the seeds. Cut the smallest amount from the bottom of each squash to make it more even and easier for them to fill later. Brush it with some olive oil and season with salt and pepper. Put it on a baking sheet and bake at 375 degrees for one hour. Turn the squash cut side down the last 10-15 minutes
  • While the acorn squash is roasting, prepare your filling. Cook the quinoa according to the packaging. Cut the corn, dice the poblano and the onion.
    Saute the onion and the poblano pepper in some olive oil for about five minutes, season with salt and pepper and remove from the pan so you can cook the chorizo sausage.
    Add some more olive oil and brown the chorizo for about five minutes then add the onions and the poblano back into the pan. Add the corn, the garlic powder and the cumin. Cook for about five minutes and then mix in the cup of quinoa and 1/2 cup of cheese. Mix well and check for seasoning, adding more salt and pepper if needed.
  • When the acorn squash is done baking, remove it from the oven and dividing the filling in four, stuff each acorn squash then sprinkle the remaining cheese on top.
    Bake in the oven for ten minutes at 400 degrees.
    Top with green onions, toasted pepitas and some crema Maxicana and enjoy!
Keyword acorn squash, cheesecake, chorizo, chorizo sausage, corn, poblano pepper, stuffed acorn squash