Chorizo And Chard Stuffed Summer Squash

• 2 dried mulato chiles
• 4 summer squash
• 1 Tb. olive oil
• 2 chorizo sausages
• 2 cups chard, de-stemmed and chopped
• 1 tsp. cumin
• 1 tsp. oregano
• 2 tsp. soy sauce
• 6 sprigs cilantro, de-stemmed and chopped
• 2 Tb. sour cream
• 1 tsp. agave
• 2 scallions, chopped

1. Preheat oven to 375 degrees Fahrenheit.
2. Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste.
3. Cut off top third of squash, laying it on its side if it's a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a 1/4 to 1/2 inch wall. Chop squash guts and top (if not a stem) into small cubes.
4. Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet.
5. Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes.
6. Mix the rest of the chili paste with sour cream and agave, and top each squash with a dollop, then sprinkle with scallions and cilantro.

mulato chiles, summer, olive oil, chorizo sausages, chard, cumin, oregano, soy sauce, cilantro, sour cream, agave, scallions

Taken from www.epicurious.com/recipes/member/views/chorizo-and-chard-stuffed-summer-squash-52550831 (may not work)