Chorizo and Chard Stuffed Summer Squash

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.