Fall is here! This savory filling goes well with the sweet squash. There are a lot of ingredients, but you just dump them in so it’s not hard to make. I hope you enjoy it!
Stuffed Acorn Squash
This is a great fall dinner! Looks pretty too.
- 4 small acorn squash, 1 to 1 1/4 pounds each
- 1/2 pound all-natural ground pork with no nitrates
- 1 tablespoon grapeseed oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/2 cup white wine
- 1 1/2 cups cooked brown rice
- 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
- 1/2 cup toasted pine nuts
- 1 1/2 teaspoons dried oregano
- 1 teaspoon worchestire sauce
- 1 teaspoon tomato paste
- 1 teaspoon mustard
- Salt & Pepper
- (optional) organic parmesan or cheddar cheese to sprinkle on top
- Preheat the oven to 400 degrees F.
- Cut the acorn squash in half lengthwise, and scoop out the seeds. Rub a bit of grapeseed oil all over the squash, inside and out. Place cut side down on a rimmed baking sheet and bake for 30 minutes or more, until soft when poked with a fork.
- Meanwhile, in a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the grapeseed oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes.
- Deglaze the pan with the white wine.
- Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano, worchestire sauce, tomato paste mustard, and salt and pepper, to taste.
- Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, and top with cheese if desired. Bake again until heated through, and the stuffing and squash is golden on the edges.
Cook With Amber http://www.cookwithamber.com/