Vegetarian Chorizo Stuffed Acorn Squash

I had a bunch of white rice left over, a can of tomato sauce, a white onion and vegetarian chorizo…don’t ask, I’m dieting and that cuts a few calories out.  Anyways, I thought, what can I do with this.  Instead of making chorizo beans and rice, I thought, why not go to the store and stuff an acorn squash…I love them from last fall and this is the perfect opportunity to make up a new recipe.

Not only did it come out amazing, but it was really easy to do and the presentation is awesome.  My photos don’t even do it justice.

Vegetarian Chorizo Stuffed Acorn Squash

This vegetarian chorizo stuffed acorn squash recipe is spicy, delicious and amazingly beautiful.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 2 people


  • 2 links vegetarian chorizo chopped or uncased
  • 1 acorn squash with the top and bottom cut off
  • 1 medium yellow onion chopped or minced
  • 4 cloves garlic minced
  • 1 can tomato sauce
  • 2 cups cooked rice (or 1 cup uncooked) I used jasmine but you can use whatever type of rice you prefer
  • 1 tbsp oregano separated in half
  • 1 tbsp chili powder separated in half
  • 1 tbsp ground or chopped sage separated in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • Start by preheating your oven to 425 degrees.
  • Rub extra virgin olive oil, sea salt and black pepper inside the acorn squash and on the top. Place it in the oven for about 25 minutes and then remove it to stuff it.
  • While the acorn squash is cooking, heat a large drizzle of extra virgin olive oil in a pan over medium high heat and then toss in the garlic cloves and white onion. Once they're softened, add in 1/2 of the herbs and spices and then season with salt and pepper.
  • Now add the chorizo to the pan and if you're using meat, let it cook. If you're using the vegetarian option, let it heat up and start to cook. Once the chorizo is ready, pour in the tomato sauce and add the rest of the herbs. Let that reduce until it's starting to get thick and then toss in the cooked rice. If you're cooking the rice in the sauce, add it about a minute before you put the sauce in. You can always add 1/4 cup of water if you need more cooking time.
  • Take the mixture and stuff the acorn squash with. Place it back in the oven for between 5 or 10 minutes (until the acorn squash is a bit squish when you poke it with a fork or tong) and then remove from the oven. Now let it cool and serve.


You can pair it with red wines because of the marinara sauce, you can do white wines like chardonnays because of the acorn squash or even rose and champagnes. 

I’ll definitely be making this again but I might switch out the rice for stuffing or at least the vegetarian sausage for real chorizo.  If you make this one, leave a comment below to let me know how it turned out.

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