Acorn Squash Stuffed With Pear And Pork Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the acorn squash in half and scoop out the seeds.
• STEP 3.Place the squash halves on a baking sheet, cut side down, and bake for 30 minutes.
• STEP 4.While the squash is baking, heat a skillet over medium heat and cook the ground pork until browned.
• STEP 5.Add the diced pear, onion, garlic, and spices to the skillet and cook until the pear is tender.
• STEP 6.Remove the squash from the oven and flip them over. Fill each half with the pork and pear mixture.
• STEP 7.Return the stuffed squash to the oven and bake for an additional 20 minutes, or until the squash is tender.
• STEP 8.Serve the stuffed acorn squash hot, garnished with fresh herbs if desired.

Cooking Tips

• Choose acorn squash that is firm and heavy for its size.
• To make the squash easier to cut, you can microwave it for a few minutes before slicing.
• Feel free to customize the spices to your taste. Cinnamon, nutmeg, and thyme work well with this dish.

Storage and Serving

• Leftover stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the squash halves in a baking dish and cover with foil. Bake at 350°F (175°C) until heated through.
• Serve the stuffed acorn squash as a main dish with a side salad or roasted vegetables for a complete meal.