Chorizo and black bean stuffed delicata squash boats

So delicata squash has to be one of my most favorite food discoveries over the past few years. I never ate one of these little beauties until a few years ago. 

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If you haven't tried these squash yet, please add them to your grocery list right now! They have a dense, sweet flesh that tastes like a cross between butternut squash, sweet potatoes, and corn to me. They are small and you can eat the skin once it is cooked, plus the layer of flesh is relatively thin, making them perfect for stuffing and relatively quick-cooking. 

The flavor of delicatas often makes me lean in the direction of southwest flavors and these boats are no exception. The sweetness of the squash paired really nicely with the spiced-up smoky filling. Plus, you don't have to scoop out the filling and squash, just cut it across with a knife and east everything! 

I allow one squash (two halves per person) and this filling should fill 3-4 squash.

Chorizo and black bean stuffed delicata squash boats
3-4 delicata squash, halved lengthwise and seeds removed (save the seeds for roasting)
olive oil
1/3 cup white rice, cooked to package directions
2 smoked chorizo sausages, cut lengthwise into quarters and then sliced
1 small red onion, diced
1 small jalapeno, or other small chili, seeded and minced
1 garlic clove, minced
1 teaspoon smoked paprika
1 can (15-16 oz.) black beans, drained
sea and and freshly cracked black pepper, to taste
1/4 cup minced cilantro, plus more for garnish
about 1/2 - 3/4 cup grated white cheddar cheese
salsa, for serving, optional
sour cream, for serving, optional

Pre-heat the oven to 375 degrees. Drizzle a little olive oil in a large baking dish or rimmed baking sheet. Place the cleaned delicata squash cut-side down and bake until your can pierce the skin with a fork, about 20 minutes. Remove from the oven and flip the squash over for stuffing. Turn the oven up to 400 degrees.

While the squash cooks, prepare the filling. Warm about a tablespoon of olive oil in a skillet. Add the chorizo, onion, jalapeno, and garlic. Cook, stirring often, until the veggies become softened. Stir in the smoked paprika, black beans, and cooked rice. Let warm through. Season with salt and pepper and then stir in the cilantro. 

Spoon the filling into the baked squash halves. Top each with some cheese. Bake until the cheese is melted, about 5-7 minutes. Top with extra cilantro and serve with your favorite salsa and/or sour cream, if desired.