Paella Stuffed Squash

Paella Stuffed Squash

I found this recipe in the Rachael Ray Magazine. Wow-It's soooo good!

Ingredients 

2 Acorn squash

1 tbsp olive oil, plus more for drizzling

9 oz thinly sliced chorizo

1 yellow onion-diced

1 clove garlic-chopped

1/2 cup arborio rice

3/4 tsp paprika

1/4 tsp cayenne

2 cups chicken stock

1/2 cup jarred, drained roasted red peppers thinly sliced

1/2 cup frozen peas

2 tbsp flat leaf parsley-chopped

Instructions

-Preheat oven to 350 degrees

-Slice the acorn squashes in half through the stem and scoop out the seeds. 

-Drizzle the squash with olive oil and season with salt and pepper. Roast, cup side down, on a rimmed baking sheet until tender about 40-50 minutes. 

-Meanwhile 1 tbsp oil in sauce pan over medium. Add chorizo cook for about 3 minutes. Add onion and garlic, cook until translucent about 3-5 minutes. Add Rice, paprika and cayenne stir for 1 minute. 

-Add stock, bring to boil. Reduce heat to medium-low. Stir occasionally until rice is cooked about 15-18 minutes.

-Stir in peppers, peas and 2 tbsp parsley season with salt and pepper.

-Preheat boiler. Turn the squash cut side up. Fill with rice mixture in the middle. -Broil until brown in spots. 8-10 minutes.

-To serve, drizzle with olive oil and top with parsley.