- 2 medium to large acorn squash, washed and patted dry
- Cooking spray
- 1 lb. ground pork
- 8 ounces cremini or button mushrooms, finely chopped
- ½ medium yellow onion, diced small (about 1 ½ cups)
- 1 small apple, cored and diced small (about 1 cup) Pink Lady/Cripps or Granny Smith work well
- 3 garlic cloves, finely minced
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves, minced (or 1 teaspoon dried rosemary, crushed)
- ½ – ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 (5-ounce) bag baby spinach
- ⅓ cup dried cranberries
- ¼ cup toasted, chopped pecans
- ¼ cup shredded Parmesan cheese + more for sprinkling on top
- Preheat the oven to 425℉. Mist a rimmed baking sheet with cooking spray and set aside. Cut each squash in half crosswise (not through the stem) then trim both ends of each squash just enough so that each halve will sit up like a bowl. Use a spoon to scoop out the seeds and stringy insides.
- Spray the cut sides of each squash with cooking spray then sprinkle with salt. Place each squash halve cut side down on the baking sheet. Bake for 20 minutes or until tender. When the squash is done, remove from the oven and reduce the oven temperature to 375℉.
- While the squash is baking, place a large skillet over medium-high heat. When the skillet is hot, mist with cooking spray then add the ground pork, mushrooms, onions, and apples. Use a spatula to break up the pork and cook for 9-10 minutes or until the pork is cooked through and the onions are soft.
- Add the garlic, sage, thyme, rosemary, salt, and pepper to the mixture. Stir and cook for an additional 30 seconds or until the garlic is fragrant.
- Stir the spinach into the meat mixture and reduce the heat to medium. Continue cooking for 2-3 minutes or until the spinach is wilted, stirring occasionally.
- Remove from the heat and stir in the dried cranberries, pecans, and ¼ cup Parmesan cheese. Taste and season with additional salt if needed.
- Scoop the mixture into the baked squash halves, mounding them as needed to use up all of the filling. Sprinkle each squash halve with a little more Parmesan.
- Bake the stuffed squash for 8-10 minutes or the cheese is melted. Remove from the oven and serve.
- Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
When selecting acorn squash, go for those that are on the larger side of medium (medium-large squash).
Any extra filling that doesn’t fit into the squash can be baked in a ramekin right alongside the squash. It’s delicious as is and served over cooked rice or wild rice.
Press the filling into the acorn squash and mound it slightly. How much you use will depend on the size of the hole in your squash, but don’t be afraid to fill it up.
In a pinch you can use a seasoned sausage mixture, such as breakfast pork sausage.
- Serving Size: 1 stuffed squash half
- Calories: 425
- Fat: 19 g
- (Sat Fat: 4 g)
- Sodium: 776 mg
- Carbohydrate: 36 g
- (Fiber: 12 g
- Sugar: 12 g)
- Protein: 32 g
- Cholesterol: 73 mg