Stuffed Acorn Squash with Ground Pork

Name: Stuffed Acorn Squash with Ground Pork
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 acorn squash, halved, seeded; 1 lb ground pork; 1 Granny Smith apple, peeled, diced; 1/2 yellow onion, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp olive oil; 2 tsp fresh sage leaves, chopped; 1 tsp fresh thyme leaves; 1/2 tsp ground cinnamon; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup pomegranate seeds (for garnish, optional)

Tender roasted acorn squash halves filled with a savory ground pork, apple, and sage stuffing spiced with warm autumn flavors. A hearty and festive paleo dinner ideal for cool weather.

65 minMediumServes 4410 cal/serving

AmericanDinnerOvenPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 acorn squash, halved, seeded
1 lb ground pork
1 Granny Smith apple, peeled, diced
1/2 yellow onion, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp olive oil
2 tsp fresh sage leaves, chopped
1 tsp fresh thyme leaves
1/2 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup pomegranate seeds (for garnish, optional)

Instructions

1

Preheat oven to 400°F (200°C). Brush cut sides of 2 halved, seeded acorn squash with half the 2 tbsp olive oil and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Place cut-side down on a parchment-lined baking sheet and roast 25-30 minutes until tender.
2

Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Add 1/2 diced yellow onion and 2 diced celery stalks and cook 4-5 minutes until softened.
3

Add 4 minced garlic cloves and 1 peeled, diced Granny Smith apple and cook 2 minutes more.
4

Add 1 lb ground pork and cook, breaking it up, until no longer pink and an instant-read thermometer reads 160°F (71°C), about 6-8 minutes. Drain excess fat if needed.
5

Stir in 2 tsp chopped fresh sage leaves, 1 tsp fresh thyme leaves, 1/2 tsp ground cinnamon, remaining salt, and pepper.
6

Flip the roasted acorn squash cut-side up. Fill each cavity with the pork mixture, mounding it generously.
7

Return stuffed squash to the oven and bake 10 more minutes until heated through. Garnish with 1/4 cup pomegranate seeds (for garnish, optional) and serve.

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Questions

How long does Stuffed Acorn Squash with Ground Pork take?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 1 (30 minutes): "Place cut-side down on a parchment-lined baking sheet and roast 25-30 minutes until tender."

What oven temperature does Stuffed Acorn Squash with Ground Pork need?

For Stuffed Acorn Squash with Ground Pork, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 30 minutes, in step 1. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

What should Stuffed Acorn Squash with Ground Pork look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until no longer pink and an instant-read thermometer reads 160°F (71°C). Step 7: cook until heated through. A reading of 160 F on a thermometer settles it.

Do I need any special equipment for Stuffed Acorn Squash with Ground Pork?

Beyond a knife and a board, the method uses a probe thermometer (step 4), a sheet pan (step 1) and parchment paper (step 1).

Can I use ground chicken or turkey instead of ground pork in Stuffed Acorn Squash with Ground Pork?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Stuffed Acorn Squash with Ground Pork uses 1 lb ground pork.

How much protein is in Stuffed Acorn Squash with Ground Pork?

One serving (the recipe makes 4) has 31 g of protein in about 410 calories, alongside 4 g carbohydrate and 35 g fat, plus 1 g fiber and 176 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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