Otto — your AI sous chef
Sign InGet Started
Maple-Spiced Ground Pork Stuffed Acorn Squash

Maple-Spiced Ground Pork Stuffed Acorn Squash

Dinner
Prep Time
15min
Cook Time
45min
Servings
3
Calories
420
Cook this with Otto

Free account. Otto builds a week around this recipe, with the shopping list done.

Chef's Note

For meal prep, you can prepare the filling and pre-bake the squash up to 2 days ahead, then assemble and finish baking when ready to eat. The filled squash reheats beautifully in a 350°F oven for 15-20 minutes.

Tags
pork
squash
fall
winter
comfort food
make-ahead
reheats well
maple
dinner
Ingredients

  • 3 medium acorn squash

  • 1 lb ground pork

  • 1 medium yellow onion

  • 2 cloves garlic

  • 1 medium apple

  • 2 tablespoons maple syrup

  • 1 tablespoon fresh thyme

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1/4 cup chicken broth

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Cut each acorn squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet lined with parchment paper.

  • 3

    Brush 1 tablespoon olive oil over the cut surfaces of the squash and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 4

    Bake the squash for 25-30 minutes, until fork-tender but not completely soft.

  • 5

    While the squash bakes, dice the onion and apple into small cubes. Mince the garlic cloves. Strip the thyme leaves from stems and roughly chop.

  • 6

    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

  • 7

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 8

    Add the ground pork to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.

  • 9

    Stir in the diced apple, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cinnamon, and nutmeg. Cook for 2-3 minutes until apple begins to soften.

  • 10

    Pour in the chicken broth and 1 tablespoon maple syrup. Stir in the chopped thyme. Simmer for 3-4 minutes until most of the liquid has evaporated.

  • 11

    Remove the squash from the oven. Fill each squash half evenly with the pork mixture.

  • 12

    Return the stuffed squash to the oven and bake for an additional 10 minutes.

  • 13

    Remove from oven and drizzle the remaining 1 tablespoon maple syrup over the stuffed squash before serving.

Nutrition Information (per serving)
420
Calories
28g
Protein
35g
Carbs
22g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!