Normally I shy away from chorizo. The commercial stuff can be very greasy and is usually way too heavy with spices for me. But what I created for our lunch today with the chorizo I get from my grass-fed beef supplier (actually made by Eades Meat Market in Amarillo, TX) was anything but! These little stuffed pattypan squash were delightfully tasty and not the slightest bit heavy with chorizo in my opinion. This recipe will be a keeper in my house. This can be served as an entree or a side dish. These are suitable for Atkins once you get to phase 2 and can be eaten by Keto followers if the carbs fit your daily allowance. Primal and Paleo folks can enjoy if you use a plan suitable bread or other filler.
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VARIATION: A delicious party application, use yellow squash instead of pattypan. Slice into round slices about ½” thick (less baking time will be required), topping each slice with about 1 tsp.-1T. of the filling. Would make tasty 1-bite pieces for finger eating. You’ll have to recalculate your nutritional info from scratch, based on how many pieces you get from the mixture, but probably around 1/4 the number value below?
4 pattypan (white, scalloped) summer squash
Enough Olive oil to brush tops of squash
6 oz. chorizo sausage
1½ slices my Gluten-Free Focaccia bread (moistened with a little water and crumbled)
1 beaten egg (or ½ c. shredded Cheddar cheese if egg sensitive, but carbs/fat go up then)
2 T. my Sofrito sauce
Dash black pepper
DIRECTIONS: Preheat oven to 375º. Cut the stems off the squash and level the outer bottoms with your knife so they sit flat on a pan. Slice the pattypan squash in half horizontally, making eight lovely, scalloped pieces. Place them on a baking sheet and lightly baste with olive oil on the tops. Bake at 375º until half done when tested with a knife tip, or about 20 minutes. You’ll prepare the filling while they bake.
For the filling, in a non-stick skillet over medium-hi heat, brown the chorizo lightly, crumbling as you stir it around. If there is excess grease, spoon a little of it off. Add a dash of black pepper, the moistened crumbled bread and the sofrito. Stir to blend ingredients well. Beat the egg with 1-2 T. water and stir it into the chorizo mixture to bind all together. Stir well. Mark off the mixture in your pan into 8 portions and top each squash half with an equal portion of mixture. When the squash is half done, remove from oven. Lower oven to 350º, top each half with 1/8 the filling mixture. Pop the pan back in that oven and bake another 20 minutes or until golden on top. Squash should be fully tender when done. Enjoy with a green salad or a guacamole salad.
NUTRITIONAL INFO: Makes 8 stuffed halves. I think it will take two to fill most adults. Each stuffed half contains:
16.5 g fat
5.35 g carbs, 1.63 g fiber, 3.75 g NET CARBS
10 g protein
450 mg sodium (much higher with cheese instead of the egg)