Chorizo and Bean Stuffed Squash

Because a squash isn't just for halloween! They are such a versatile vegetable which should be utilised at this time of year. Carving aside, stuffing a squash is probably the most fun you can have with it and I highly recommend being varied with the ingredients you use, depending on what you have in the cupboard. I had a lovely chorizo sausage I wanted to use up so I decided to give mine a Mexican feel adding mixed beans, peppers and plenty of smoked paprika. Colour is so important to me when cooking so I also added a beautiful bunch of chard which I got from Eden Farms at the weekend. Ingredients can easily be substituted so if you've got some chicken, kale, sweetcorn hanging around swap them in. I used Tilda Rice prepackaged (gasp!) rice because I simply cannot be bothered with the faff of cooking rice for 45 minutes!

Serves 3


3 round squash

125g black and red rice, I used Tilda

125g good quality chorizo

1/2 multi coloured peppers, depending on size

100g chard, chopped

200g mixed beans

3 cloves of garlic, minced

Juice of half a lemon

Quarter tsp cumin

Half tsp chilli powder

1 tsp paprika


Preheat the oven to 200 degrees.

Slice off the tops off the squash to make the little lids. Using a spoon scoop out the insides, make sure you get all the seeds. Put in a baking tray, ready to be filled.

Now to prepare your stuffing; heat a good glug of olive oil over a medium heat, then add the minced garlic and cook for a couple of minutes. Now add your spices, cooking for a maximum of 30 seconds before throwing in the chard and peppers. Add a little more olive oil if needed. Cook the mixture for a few minutes then add the mixed beans, lemon and chorizo. Give it a good stir and lastly throw in the rice. Once everything in the pan is combined take off the heat.

Spoon the stuffing into your squash and place the little lids back on for cooking. Place in the oven for 45-60 minutes, the squash flesh should be easily cut with a knife.

Serve immediately and enjoy!