Try this Pear and Ground Pork-Stuffed Winter Squash recipe, or contribute your own.
Suggest a better description1. preheat the oven to 350.
2. Dot the inside of each acorn squash with coconut oil and sprinkle each with a little sea salt and nutmeg.
3. Place the acorn squash cut side up in a large glass baking dish and add 1 cup of water to the bottom of the dish; cover tightly with aluminum foil.
4. Cook the squash in the oven for 45 minutes or until fork-tender.
5. Meanwhile, in a large skillet, saute the onions in the coconut oil until they start to turn brown.
6. Add the ground pork, carrots, and a little sea salt and pepper (about 1/2 teaspoon each) and cook until the pork is no longer pink.
7. Add the parsley, sage, and thyme and cook for another 4-5 minutes.
8. Add the garlic, pears, and almonds and stir just until warm.
9. Taste the stuffing and add more salt or seasoning if desired.
10. Stuff each acorn squash with a big spoonful of the pork mixture, return to the hot oven, and bake for an additional 10 minutes.
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Serving Size: 1 Serving (2445g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2316 | ||
Calories from Fat: 1118 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.3g | 166 % | |
Saturated Fat 49.1g | 245 % | |
Monounsaturated Fat 51.3g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 326.6mg | 100 % | |
Sodium 962.8mg | 33 % | |
Potassium 6910mg | 182 % | |
Total Carbohydrate 228g | 67 % | |
Dietary Fiber 42.5g | 170 % | |
Sugars, other 185.5g | ||
Protein 97.8g | 140 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2316
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