Acorn Squash Stuffed with Pork, Apple and Rice. Topped off with Smashed Goji Trail Mix

Adapted from: Stuffed Acorn Squash with Beef, Apple & Rice | The Rising Spoon

This dish is that cozy, fall or winter bake that will give you all the feels! The squash acts as a delectable, edible bowl, to hold all the comforting goodness of the seasoned pork and rice. While the squash and apple literally sweeten the pot even more. Top it all off with the gooey goodness of a cheese that is worthy of this glorious combination, and you will definitely be drooling before it even gets on your plate. 

Acorn Squash Stuffed with Pork, Apple and Rice. Topped off with Smashed Goji Trail Mix

- 2 Acorn squash, cut in half, deseeded & scraped

- 2 tsp Oregano

- 1 yellow onion, diced

- Ground Himalayan pink rock salt

- 1 Gala apple, peeled, cored and diced

- Ground pepper to season

- 4 or 5 Italian flavoured pork sausage, de-cased to crumble in pan

- 2 cups of cooked Basmati rice

- Smashed Goji Trail Mix (optional)

- Non-stick cooking spray or EVOO

- Old fort cheddar cheese, shredded fine

- 1 ½ tbsp thyme

- Topped with Arugula and Balsamic Reduction (optional)

- 1 tbsp Granulated or ground Garlic

Ensure you have all the ingredients ready before starting the recipe.

1. Preheat oven to 400 degrees.

2. Cut, deseed, and scrape the inside of the squash. Place squash halves side up on an aluminium-covered baking sheet. Rub squash with non-stick spray, season with salt and pepper, and bake for 35-40 minutes.

3. Cook rice as suggested and set aside.

4. In a large skillet, heat EVOO. Sauté onions until translucent. Add crumbled pork, apple, thyme, garlic, oregano, salt, pepper, and smashed goji trail mix. Cook for 5 minutes, then cover to keep warm.

5. Remove squash from the oven, let cool, and scoop out some innards to add to the pork mixture.

6. Add crumbled rice to the mixture in the pan and combine evenly.

7. Scoop the mixture back into the squash halves on the baking sheet, top with cheese, and bake until cheese is bubbling (7-10 minutes).

8. Remove squash from the oven, top with arugula and balsamic reduction, and enjoy!

   
   

Optional: Finish with arugula and pomegranate balsamic reduction for an extra flavour kick.

Now eat to your stomachs content!

Till we eat again,

S & T