Stuffed Acorn Squash
October 8, 2017
Stuffed Acorn Squash
- 4 acorn squash
- Olive oil
- Butter
- Head of garlic
- Bunch of sage
- Salt
- Black pepper
- 1 lb ground pork
- Shallot, minced
- 10 oz. package Trader Joe’s frozen Rice Medley: Brown Rice, Red Rice, and Black Barley (or frozen brown rice)
- Slivered almonds, toasted
- Green onions (optional)
- Goat cheese or Parmesan cheese (optional)
Preheat oven to 425F.
Brush flesh of acorn squash with olive oil. Mince garlic and sage and stir to combine. Sprinkle some of the garlic and sage mixture into the cavity of each squash. Reserve the rest of the garlic and sage for the filling. Place a small cube of butter in the center of each squash. Season squash with salt and black pepper. Bake the squash for 20 minutes.
Brush the now melted butter/sage/garlic mixture over the flesh of the squash. Continue baking the squash until it is fully cooked and fork can be easily inserted into the flesh.
While the squash is baking prepare the filling. Brown the ground pork with the remaining garlic and sage mixture, minced shallot, and season with salt pepper. Microwave the frozen rice and add it to the pork ad rice mixture. Stir in slivered almonds (and cheese if desired).
Stuff the squash with the pork and rice mixture and garnish with green onions.
