In Ground Pork, Recipes, Roasts, Slow Cooker, Uncategorized

Spicy Pork Stuffed Acorn Squash

Chef Angie Quale
Chef Angie Quale


  • 2 acorn squash about 1 1/2 lb each
  • 2 tablespoons butter cut into 4 pieces
  • ½ pound Ground Johnston's Pork
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • ¼ cup each carrot celery & onion, chopped
  • 1 small red bell pepper chopped
  • ½ cup dry white wine
  • 1/2-1 teaspoon dried chili flakes
  • 1 ½ teaspoon dried oregano
  • 1 ½ cups cooked basmati rice
  • ½ cup corn kernels
  • 1 10- ounce package of frozen spinach thawed, drained & chopped
  • ½ cup toasted whole almonds chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons parmesan cheese


  • Preheat oven to 400°F degrees.
  • Cut each squash in half and remove seeds. Put 1 piece of butter into each half and place them in a deep roasting pan.
  • In a large sauté pan over medium heat, brown ground pork. Add the olive oil, garlic, carrots, celery, onion, and bell peppers and sauté until they begin to soften and liquid in pan dries up.
  • Deglaze pan with wine and add chili flakes & oregano.
  • Add cooked rice, corn, spinach and chopped almonds & season with salt & pepper. Stir to combine. Remove from the heat.
  • Fill each squash half with pork stuffing.
  • Cover pan with foil and bake for about 45 minutes, until squash is tender. Remove foil, sprinkle with parmesan cheese, and put it back in oven for about 10 more minutes to brown the cheese.
  • When they are fully cooked, remove roasting pan from the oven and transfer stuffed squash to dinner plates. Serve with a side salad and a delicious glass of BC wine.

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