Isn’t this Acorn Squash the prettiest thing ever? It was my very first time making or eating Acorn Squash and I am totally hooked. It is small and very easy to cut and halve. I also love the creamy texture.
I’ve been wanting to make stuffed Acorn Squash for a while but it took me some time to figure out the stuffing. I am on the Whole30 Program so I wanted it to be compliant but also full of flavor. Well, I did it! The stuffing is amazing! I used ground pork, spinach, bell peppers, onions ang garlic. I season everything with Italian herbs and crushed red pepper for a little kick. The stuffing in delicious, full of flavor and textures.
This is a dish I’ll be making a lot this fall. Give it a try, you won’t be disappointed.
Find recipe below.
Stuffed Acorn Squash
Ingredients
- 1 medium to large Acorn squash
- olive oil
- 1lb ground pork
- 1/2 onion, chopped
- 1/2 cup chopped bell pepper
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- pinch chili flakes
- 2 cups baby spinach
- 2 tablespoon coconut aminos
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut each end of the squash and halve. Remove all the seeds and brush generously with olive oil. Season with salt
- Place the squash cut side up and roast for about 45 minutes until tender.
- While the squash is roasting, make the filling. In a large skillet add a teaspoon of olive oil and brown the meat.
- Add the onions, garlic, bell peppers and cook for five more minutes until tender.
- Add the coconut Aminos and scrape the bottom of the pan to release all the brown bits. Season with salt and pepper.
- Add the baby spinach and stir around until the spinach is wilted.
- Remove the squash from the oven and stuff each halve with the ground pork filling.
- Serve immediately.
