Stuffed Acorn Squash with Ground Pork
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.
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
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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.
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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.
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3
Add 4 minced garlic cloves and 1 peeled, diced Granny Smith apple and cook 2 minutes more.
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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.
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5
Stir in 2 tsp chopped fresh sage leaves, 1 tsp fresh thyme leaves, 1/2 tsp ground cinnamon, remaining salt, and pepper.
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6
Flip the roasted acorn squash cut-side up. Fill each cavity with the pork mixture, mounding it generously.
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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.