Chorizo and Chard Stuffed Summer Squash
2 dried mulato chiles
4 summer squash
1 Tb. olive oil
2 chorizo sausages
2 cups chard, de-stemmed and chopped
1 tsp. cumin
1 tsp. oregano
2 tsp. soy sauce
6 sprigs cilantro, de-stemmed and chopped
2 Tb. sour cream
1 tsp. agave
2 scallions, chopped
Preheat oven to 375 degrees Fahrenheit.
Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste.
Cut off top third of squash, laying it on its side if it’s a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a ¼ to ½ inch wall. Chop squash guts and top (if not a stem) into small cubes.
Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet.
Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes.