Calabaza Española con Chorizo

1.Preheat your oven to 375°F (190°C).

2.Cut the top off the calabaza and scoop out the seeds and stringy insides using a spoon, creating a hollow shell. Reserve the flesh for later use.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4.Add the minced garlic and diced chorizo to the skillet. Cook until the chorizo is browned and has released its oils, about 5-7 minutes.

5.Stir in the diced red and green bell peppers, cooking for an additional 5 minutes until softened.

6.Add the reserved calabaza flesh, smoked paprika, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the mixture is well combined and heated through.

7.If using, stir in the cooked rice to the mixture, ensuring everything is evenly combined and heated.

8.Fill the hollowed calabaza shell with the chorizo and pepper mixture, packing it tightly. Place the filled calabaza in a baking dish and cover with aluminum foil.

9.Bake in the preheated oven for about 45-60 minutes, or until the calabaza is tender when pierced with a fork.

10.Remove the foil for the last 10-15 minutes of baking to allow the top to brown slightly.

11.Once done, remove from the oven and let it cool for a few minutes before slicing into wedges. Garnish with chopped fresh parsley before serving.