Take your summer squash up a knotch by making a sausage-stuffed summer squash using chorizo. Guaranteed to fill you up and taste amazing. I created it dairy free, but give you an option to top with cheese based on your preference.
Chorizo Stuffed Summer Sausage
4 large yellow summer squash or zucchini
4 chorizo sausages
2 tbls olive or avocado oil or ghee
1 small onion, diced
3 garlic cloves, minced
2 celery sticks, diced
1 tbls fresh thyme
Salt and pepper
Optional: edible flowers, cheese
Remove the sausages from the casing and saute until cook, using a wooden spoon to break up the meat. Remove from pan and set aside. Remove an extra grease from pan as well.
While the meat is cooking. Cut the squash in half lengwise and scoop out the insides (saving this for the stuffing), leaving just enough flesh for the squash to retain their shape.
Rub the squash with 1 tbls of oil, season well with salt and pepper. Grill (or roast) the squash until just fork tender.
Dice the onions and celery and mince the garlic. Also dice up insides of the squash.
Heat remaining oil over medium high heat, add the diced onions and celery. Cook for about 5 minutes just to soften. Add in the garlic and the diced squash and a good sprinkling of salt and pepper. Cook another 5 minutes until the squash is lightly sauted. Add back in the chorizo nd the fresh thyme and toss well. If the pan is super dry, add a couple tablespoons of water. Taste and add additional salt and pepper as needed.
Place each squash on a platter and fill each with the chorizo filling.
Drizzle with my creamy , ‘cheesy’ Cashew Bechamel sauce. Top with edible flowers. Enjoy while warm.
Optional: Or top with a bit of cheese, then place under the oven broiler for a couple minutes to melt the cheese.