Stuffed Squash
Creamy baked squash with a hearty stuffing of pork sausage, fennel, greens, tomatoes, and nuts. A fall delight!
Ingredients
- 2 acorn, butternut, or delicata squash cut in half seeds removed
- 1 tbsp extra virgin olive oil
- 1 medium onion chopped
- 1 fennel bulb thinly sliced then chopped
- 1 pound ground pork
- 1 clove garlic minced
- 1 can drained diced tomatoes, or two fresh chopped tomatoes
- 2-3 cups chopped chard spinach, or kale
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 400 degrees F. Brush the squash flesh with olive oil and roast squash, flesh down, on a rimmed baking sheet for about 30 minutes until soft when poked with a fork.
- Meanwhile, heat a tablespoon of olive oil over medium high heat until it shimmers and then sauté chopped onions and fennel until soft, about 5 minutes. Add ground pork until fully cooked, breaking it up with a wooden spoon, about 5-7 minutes. Add garlic, and diced tomatoes and cook another 1-2 minutes. Add greens and chopped nuts and stir until greens are wilted.
- Place a scoop of meat mixture into each half of the squash and bake 5-10 minutes longer until piping hot and squash is fully done.