Made this for dinner and it was incredible. Feel free to print out for your own files but please do not post this on any other sites (you can post the link).
PORK & APPLE STUFFED ACORN SQUASH
2 medium acorn squash
1 lb. ground pork
1 small granny smith apple
1 cup washed baby spinach leaves
1/2 cup gluten free bread crumbs
1/4 cup maple syrup
1/2 tsp lemon pepper (optional)
1 tsp cinnamon
Peel and dice apple into small pieces.
Roll spinach and chiffonade.
Mix pork, apple, spinach, syrup, egg, crumbs, and cinnamon. (Add lemon pepper if you can eat it).
Cut acorn squashes in half. Scoop out seeds and discard them.
Divide pork into four portions. Form into balls and stuff into acorn squash openings.
Place on foil covered baking sheet.
Bake at 350 degrees for 1 hour.
Will serve four with a full meal, or two if you don’t eat anything else.
5 thoughts on “Stuffed Acorn Squash”
We love acorn squash, and butternut squash as well which I turn into fabulous soup.
Will add this to the list. Yum.
This looks amazing,but at the same time it reminds me of the heart from Indiana Jones lol. I bet it was delish!
This dish sounds wonderful. I’m making stuffed zuchinni today with the same stuffing I use for stuffed green peppers. My husband doesn’t like green peppers so this dish works great for him. But I think I will try your recipe soon.
I love to take raisins and brown sugar, pack it tightly into the acorn squash halves add a pretty good slab of butter on top, bake on a foil lined baking sheet at 350 until tender (about 45 minutes )
You could also add pecan pieces. Wonderful!
This sounds delicious with the exception of maple syrup-not a fan of maple, but I don’t think it would hurt the recipe at all to omit the maple syrup. Thank you!