Cheesy Chorizo And Orzo-Stuffed Acorn Squash

• 2 sm-med sized acorn squash(halved and seeded)
• 3/4 c. water
• 1 c. orzo pasta
• 2 c. chicken broth
• 2 chorizo sausages(fresh/ raw) out of the casing
• 1 c. fat-free milk
• 1/2 c. shredded cheddar cheese
• 1/4 c. grated Parmesan cheese
• 1/4 c. shredded Mozzarella cheese
• salt and pepper
• olive oil

1. 1) Preheat the oven to 400 F
2. 2) place halved squash cut-side down in a baking dish and add 3/4 c. water. Cover tightly with foil and bake until fork-tender( about 35 min.)
3. 3) Bring the chicken broth to a boil in a med pot and add the orzo. Cover and reduce to a simmer for about 15-20 min, the pasta should be al dente, and will have absorbed some of the broth)
4. 4) Cook up the chorizo in a pan until done.(Crumble it as it cooks)
5. 5) When the pasta is done add the milk and bring to a simmer. Once hot, stir in the cheeses, reserving some to sprinkle on top.
6. 6) Stir the cooked chorizo into the orzo
7. 7) When the squash is tender, remove form the oven and drain the remaining water. Turn the squash so the cut side is facing up. Drizzle with a little olive oil and season with salt and pepper.
8. 8) Divide the orzo mixture between the 4 squash halves and sprinkle each with the reserved cheese.
9. 9)Bake uncovered for about 25 minutes or until cheese on top is slightly brown

water, orzo pasta, chicken broth, casing, milk, cheddar cheese, parmesan cheese, mozzarella cheese, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/cheesy-chorizo-and-orzo-stuffed-acorn-squash-50113878 (may not work)