Stuffed squash recipe Cooking method
Stuffed squash recipe Ingredients
• 4 small acorn squash, 1 to 1 1/4 pounds each
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/2 pound ground pork
• 1 tablespoon olive 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 rice
• 1 (10-ounce) package frozen spinach, completely thawed, drained
and chopped
• 1/2 cup toasted pine nuts
• 1 1/2 teaspoons dried oregano
• Generous pinch kosher salt
• Freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut 1-inch off the top of each acorn squash and scoop out the seeds.
If necessary in order for the squash to sit upright, cut off a small
portion of the bottom. Put 1 of the 4 pieces of butter in the cavity
of each squash. Set squash on a sheet pan lined with parchment paper.
Set aside.
In a large saute pan over medium heat, brown the ground pork until
no longer pink. Remove the meat from the pan, add the olive 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 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, top each squash
with its lid and bake for 1 hour or until the squash is tender. Serve
immediately
Your Stuffed squash recipe is ready now
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