Yes, the stuffed squash passed the test last night at dinner. While I was making it, I realized that I’ve cooked a whole ton of stuffed things lately. There were stuffed pasta shells, stuffed squash, stuffed apples (that weren’t actually stuffed), stuffed chicken, and that might be it. But that’s a lot.
Why so many stuffed foods? Well, the stuffed foods that I picked tend to include all of my desired food types in one neat, flavorful spot. They are usually vegetables (or fruit, or every once in a while pasta) stuffed with meat and something bready and maybe some cheese. What else do you need? I love it when I can make one dish that just about covers everything. And compared to a pasta dish that contains the same ingredients, I think the ratio of ingredients is better. It’s usually a pretty even split between meat, vegetable, and starch.
Last night’s dinner proved to be worth all 40 minutes, even if I didn’t want to get off of the couch to make it. We had chorizo-stuffed acorn squash from Real Simple.
I was kind of dreading the cutting and de-seeding of the squash, because that can be a bear with spaghetti squash. I’m happy to report that acorn squash is easier to work with. And the stuffed innards were delicious. I might have tripled the chorizo content in the recipe. And I used wheat berries instead of bulgur. And the chorizo was “fresh,” not cured. And I might have completely changed the recipe. Oops. There were other minor adjustments due to a total lack of measuring. It worked though, and I can also attest that this is just as delicious out of a microwave the next day.
Tonight is leftover night, so there will be more microwave action in my future. I can’t wait!