Ingredients
Units
Scale
- 1 acorn squash
- 6 oz ground chorizo, without casing
- 1/2 onion, diced
- 1 cup uncooked black rice
- salt & pepper
- 1/2 cup hemp hearts
- 1 cup grated parmesan
Instructions
- Preheat the oven to 375 F. Cut the squash in half and scoop out the seeds, and cut a thin slice off of the back of each half (so it will sit flat, rind side down).
- Lightly oil a baking sheet, and place the halves cut side down (rind side up). Bake for 30-45 minutes, until the squash is fork tender, depending on the size of your squash.
- While the squash is cooking, heat a large skillet over medium heat. Add the chorizo and cook, breaking apart with a spatula, until browned. Add the onion, cook for 2 minutes, then add the black rice. Stir to combine, then add 2.5 cups of water.
- Let the rice cook, stirring occasionally, until the water is absorbed. Season with salt and pepper, and stir in the hemp hearts.
- When the squash is soft, turn the halves over and scoop a generous amount of rice and chorizo into each one. Top with cheese, and return to the oven for 5 minutes.
- Serve hot!