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 an 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 delicious recipe will be a keeper in my house whenever I can get my hands on pattypan squash. You almost have to grow it yourself to find it where I live. This dish can be served either as an entrée or a side. 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.
INGREDIENTS:
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 (use ½ c. shredded cheese of choice if egg sensitive)
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:
208 cals, 16.5g fat, 5.35g carbs, 1.63g fiber, 3.75g NET CARBS, 10g protein, 450 mg sodium
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