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| Servings |
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Ingredients
- 1 acorn squash
- 2 tsp olive oil
- 1/2 sweet onion
- 2 carrots
- 2 stalks celery
- 1/2 Tbsp garlic minced
- 1/2 lb fresh ground pork or lean Italian sausage
- Worcestershire sauce
- Parmesan cheese shredded
Ingredients
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Instructions
- Start by washing your hands and squash. Halve your acorn squash and scoop out all the seeds and pulp.
- Drizzle olive oil (about 1 tsp per half) the length and in the cavity of each squash half. Place on a baking sheet face-up.
- Bake the acorn squash at 400 degrees for 30–45 minutes or until tender when poked with a fork.
- While the squash is cooking, finely chop sweet onion, carrots, celery stalks, and mince the garlic.
- Sauté vegetables and garlic in a pan with ground pork (lean Italian sausage is another tasty alternative).
- Add a couple splashes of Worcestershire sauce for some added flavor.
- If ground pork is used, you can add herbs such as 1/2 tablespoon of Italian seasoning, OR 1/2 teaspoon each of sage, fresh rosemary, and thyme while sautéing. If Italian pork sausage is used, herbs can be omitted.
- Remove tender squash from oven and scoop ground pork mixture into the squash cavities.
- Bake uncovered until the dish is warmed through (5–10 minutes).
- Remove the squash from the oven and sprinkle with shredded Parmesan cheese.
Recipe Notes
Tip: Use aluminum foil on the sheet pan for easy clean up.
Recipe courtesy of the National Pork Board. (www.pork.org)
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