| This recipe is liked by 0 person(s). |
Stuffed squash, acorn
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Cook Time:1 hr 15 minLevel: EasyYield: 4 servings 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 | |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe