Servings: 4 servings 1x
Scale
Ingredients
- 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**
Instructions
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 just enough so that each half 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 half, 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 half with a little more Parmesan.
- Bake the stuffed squash for 8-10 minutes, or until the cheese is melted. Remove from the oven and serve.
Notes
When selecting acorn squash, go for medium-large squash so there’s plenty of room for the filling. Press the filling into the squash and mound it slightly. Any extra filling can be baked in a ramekin alongside the squash and served over cooked rice or wild rice.
In a pinch, seasoned sausage such as breakfast pork sausage can be used in place of plain ground pork.
*For a nut-free version, omit the pecans.
**For a dairy-free version, omit the Parmesan or use a dairy-free alternative.
For a sweeter flavor, sprinkle the squash with ½ teaspoon brown sugar before roasting or drizzle with maple syrup before serving.
Nutrition Information
- 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