Nov 042012

Stuffed Acorn Squash

2 Medium Acorn Squash cut in half and seeds removed
1 lb Ground pork
1 small red onion peeled and small dice
2 Cloves garlic minced
1 T Fennel seeds
1 T rubbed sage
1 T Hungarian paprika
1 T Chili Powder
1 T Canola Oil plus additional to brush the edges of the squash
Salt and pepper to taste

In dry non stick pan over medium heat, toast fennel seeds and grind seeds. Brown pork in canola over medium low heat. Add onion and garlic. Cook to soften veg. Drain mixture and allow to cool. Add Seasonings to combine. Preheat oven to 350. Arrange the squash cut side up on baking sheet. Brush edges of cut side of squash. Fill squash cavities with sausage mixture and cover with heavy aluminum foil. Bake for 45 minutes or until squash flesh is soft when touched.

  2 Responses to “Stuffed Acorn Squash”

  1. Stuffed Acorn Squash…My Mom is absolutely going to love this…I take it very seriously what I cook for my elderly Mother, I want her to love what she is eating and I also would like it to be good for her. Your recipes are what we have been looking for…variation and taste..Eachday I cannot wait to see what you’ve posted next…Thanks for making my Mom and her tummy so happy and mine as well…Great job you’re doing…we are definite fans…Bless you 🙂

  2. Any time Brenda.

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