eats // pork stuffed acorn squash

With acorn squash still in season (and the awful food coma of Thanksgiving finally passing) I decided to cook up a little sage pork stuffed squash for dinner the other night.  I'm a lover of anything that can be eaten out of a bowl especially when my bowl is eatable
Win, win!  This is a great dinner party dish not only is it gluten free, tasty and pretty but the filling can be made ahead of time allowing more time to visit with your guests and less time slaving in the kitchen. 
serves: 4  prep time: 20 min  cook time: 45 min
  •  2 acorn squash, cut in half and seeds removed
  • 2 T olive oil
  • 2 T cinnamon
  • Salt and pepper to taste
  • ½ lb sage pork sausage ***or mix 1t fresh sage into pork
  • 1/3 cup diced onion
  • 1 celery rib, diced
  • 2 oz mushrooms diced
  • 1small apple diced
  • Salt and pepper to taste
  • 1 egg beaten
  • 1 T chopped fresh parsley
  • Preheat the oven to 375 degrees
  • Brush the insides of the acorn squash with oil and season with salt and pepper & cinnamon
  • Place on a baking sheet and place in oven for 30-45 min -- until acorn squash is tender
While squash is cooking prepare the filling. Or can be prepared ahead of time and refrigerated.

  • Heat skillet to medium heat cook pork and break it down in small crumbles with spatula
  • Remove pork from skillet, setting aside in large mixing bowl, for later, leave a little fat in the skillet
  • Sauté celery & onions 2 min
  • Add apple & mushrooms cook 2 min --- until apple is soft
  • Add salt & pepper to taste
  • Remove vegetable mixture from skillet and add to pork
  • Add egg and mix well
  • Spoon mixture into the bowls
  • Return to oven @ 375 for 25 min
  • Garnish with fresh parsley

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