Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 1
  • 3 Ratings

A handful of golden raisins give these stuffed squash a subtle sweetness.

Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Drizzle a shallow baking pan with oil. Cut squash in half lengthwise. Remove seeds. Sprinkle squash with 1 teaspoon chili powder and salt. Place halves cut sides down in pan. Bake 15 minutes. Add whole chile peppers to pan. Bake 10 to 15 minutes more or until squash is just tender. Remove and cover with foil; let stand 10 minutes or until cool enough to handle.

  • Scoop out squash flesh, leaving a 1/4-inch shells. Place halves in baking pan, cut sides up. Coarsely chop flesh; place in a large bowl. Stem, seed, and chop peppers; add to bowl. Stir in chorizo, raisins, cheese, and chopped oregano. Spoon into squash halves. Bake for 8 to 10 minutes or until heated through.

Nutrition Facts

426 calories; fat 19g; cholesterol 39mg; saturated fat 7g; carbohydrates 56g; mono fat 9g; poly fat 2g; insoluble fiber 7g; sugars 13g; protein 14g; vitamin a 1707.2IU; vitamin c 105.9mg; thiamin 0.7mg; riboflavin 0.2mg; niacin equivalents 4.3mg; vitamin b6 0.8mg; folate 58.2mcg; vitamin b12 0.9mcg; sodium 873mg; potassium 1582mg; calcium 254mg; iron 3.9mg.