1 large acorn squash

1 large butternut squash

4 c. cooked crumbled Chorizo

3 c. cooked rice

1 small onion, diced

2 Tbsp. chopped jalapeno

1 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 can black beans, drained

salt and pepper

1/4 c. minced clinatro

1-2 c. shredded sharp cheese

Sour cream and salsa for garnish (optional)

Preheat oven to 375 F.  Cut squash and place on a baking sheet drizzled with olive oil cut side down.  Roast about 30-40 minutes until fork will go in easily.  This needs to be done enough ahead of time for the squash to cool so you can cut it up in cubes.  I will do it a day or two ahead next time.


Cook rice according to directions.

Meanwhile, place olive oil blend in a skillet.  Add onion, jalapeno, garlic and sausage.


Cook until veggies are softened.  Stir in paprika, cooked rice, and black beans.  Let warm through.  Add salt and pepper and cilantro.

Place squash in bottom of lasagna pan.  Spoon sausage mixture over squash  Top with cheese.

Bake at 375 until cheese melts, 20 minutes or so.


This recipe was a HIT!!!  We will definitely have it again!