Pork & Apple Stuffed Acorn Squash (Edit recipe)

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This is a perfect fall recipe with all the flavors that will excite you for cooler temperatures. It's Whole30 and Paleo compatible and works great for meal prep.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 6

Ingredients

3 whole Acorn Squash
3 lb Ground Pork
2 whole Granny Smith Apple, peeled, cored, medium dice
1 whole Yellow Onion, small dice
6 cloves Garlic, minced
3 Tbsp Avocado Oil
1 cup Raisins
8 oz White Mushrooms, sliced
1.5 tsp Sea Salt
1 Tbsp fresh Thyme
1 Tbsp fresh Rosemary, minced
2 Tbsp Sage, minced
6 Tbsp Pure Maple Syrup, omit for Whole30

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees. Slice the top stem portion off of the squash and then cut it down the center. Scoop out the seeds from the center and place the squash on a sheet pan lined with parchment paper, flat side flush against the sheet pan. Bake for 40-45 minutes. Squash should be completely cooked.
In a large skillet on medium heat, add 1 tablespoon of avocado oil. Once the pan is hot, add the diced apples and continue cooking until the apples soften and are slightly caramelized, about 7-10 minutes. Remove the apples from the pan and set them aside.
Add the remaining 2 tablespoons of avocado oil to the pan. Add the onions and garlic and cook for about 5 minutes until they are translucent and fragrant. Add the mushroom and mix everything together.
Add the ground pork and chop it up into small pieces. This will chop the mushrooms up a bit as well. Continue cooking until the pork and mushrooms are fully cooked. If your pork is fatty, you will want to drain any excess fat at this point.
Turn the heat to medium-low and add the raisins, sea salt, thyme, rosemary, sage, and apples. Mix everything together and continue cooking for about 5-7 minutes.
Scoop the pork mixture into the center of the acorn squash. The centers do not hold a lot, so you will want to add more around your squash. If you are not on a Whole30, drizzle about 1 or 2 teaspoons of maple syrup over the top of each squash before you serve it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	956
Fat:	68 g
Carbohydrates:	51 g
Protein:	35 g
Cholesterol:	160 g
Sodium:	692 mg
Fiber:	7 g
Sugars:	29 g
Calculated per serving.