Victory Garden Cookbook Recipe: Chorizo Stuffed Squash

Last month, I told you about all the yellow squash we have coming out of the garden. It's overwhelming.  But I've been using my handy Victory Garden Cookbook to make it in unique and delicious ways.  I've already tried (and adored) the Cheesy Corn Stuffed Yellow Squash, so the this variation on a Sausage Squash (made with Chorizo) was a no-brainer.

To feed four people, you'll need:

• 4 narrow 6-7 inch long yellow squash
• 1 small tube chorizo
• 1 small onion, diced
• 1/2 cup bread crumbs
• salt and pepper to taste
• grated cheddar cheese to top 

Start by "blanching" the squash.  You'll cut the ends off, wash, and place in a pot of boiling salted water for 5 minutes.  Take the squash out, put in a strainer, and run cool water over it until cool enough to handle.  Then, place on a drying mat or tea towels until not dripping wet.

Now, you can scoop out the seeds with a spoon, creating a well for your stuffing.  Set the squash upside down (scooped side down) on a drying mat or towel while preparing the stuffing.

Brown the chorizo. It will look really pasty and squishy until it's cooked.  Just keep cooking and stirring over medium-high heat until it "firms" up and becomes like a fine sausage. About halfway through cooking, add the diced onions.

Mix the sausage/onion mixture and the breadcrumbs in a bowl.

Put the squash in a slightly greased baking dish (I use a couple teaspoons olive oil) and fill to overflowing with the stuffing.  Bake, covered with foil, in a 400 degree oven for 15 minutes.  Uncover and bake for an additional 15 minutes.  Sprinkle with cheddar cheese to your liking and bake an additional 5 minutes, or until the squash is fork tender.