1 12ozbeer of choiceI used modelo!, or chicken stock
2cupscooked quinoa
½tsporegano
¼cupchopped parsley
¼cupchopped cilantroplus more for serving
6ozMonterey jack cheesedivided
Hot saucefor serving, if desired
Instructions
Preheat oven to 425ºF.
Coat pumpkins and tops with oil. Season with salt. Place squash, cut side down, on a lined baking sheet.
Transfer to the oven and bake until tender and soft, 30-40 minutes.
Remove squash from the oven, and set aside to cool slightly. Reduce oven temperature to 350ºF.
Heat 1 Tbsp olive oil in a large saute pan. Add chorizo and cook, breaking up the meat, until browned.
Add in poblano, onion, carrots and garlic. Cook for about 5 minutes, until the veggies are almost soft.
Deglaze pan with beer, and cook until reduced by 3/4.
Add in quinoa and stir. Transfer filling to a large bowl. Stir in herbs and 4 oz of shredded cheese. Taste and season with more salt, if needed.
Scoop out seeds and guts of the cooked squash, keeping as much of the squash meat in there as possible. Season the inside of the squash with just a touch of salt and pepper.
Fill pumpkins evenly with all the filling. Set pumpkin tops aside (they are just for a cute garnish)
Top each squash with the remaining cheese.
Transfer to the oven and bake for 10 minutes, just to heat everything up again.
Broil until golden. Serve topped with more cilantro and hot sauce if desired.