Stuffed Winter Squash w/ Ground Pork & Potatoes Recipe
4 servings • 8 ingredients
Ready in 60 minutes
Ingredients
2 small winter squashes (acorn or butternut
1lb ground pork (can be excluded)
1lb fingerling potatoes, halved or quartered
2 tablespoons olive oil, divided
1 cup cooked quinoa or rice
1 cup microgreens
1/2 cup crumbled feta or goat cheese
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon maple syrup
Directions
Prepare the Squash:
Preheat oven to 400 degrees
Slice the squashes in half lengthwise and scoop out the seeds.
Drizzle with 1 Tbsp of olive oil, and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 30-35 minutes or until tender.
Roast the Potatoes
While squash is roasting, toss the fingerling potatoes with 1 TBSP olive oil, smoked paprika, garlic, thyme, salt and pepper.
Spread on a separate baking sheet and roast 20-25 minutes, turning halfway through, until golden and crispy.
Cook the Ground Pork
Heat a skillet over medium heat. Add the ground pork, breaking it into crumbles.
Cook until browned and fully cooked, about 7-10 minutes. Season with salt and pepper.
Prepare the Filling
In a large mixing bowl, combine the cooked pork, cooked rice, half of the microgreens, and cheese (if using).
Drizzle the maple syrup and mix well.
Stuff the Squash
Remove the roasted squash from the oven and flip it cut-side up.
Stuff the cavity of each squash half with the pork and quinoa mixture.
Return to oven for 10 minutes to warm through.
Serve
Place the stuffed halves on plates. Add roasted fingerling potatoes on the side.
Garnish with the remaining microgreens for freshness.
Questions or feedback on the program? Reach out to Becca at:
