Love at first bite…that’s how we feel about this week’s recipe bursting with fall flavor!
Who can resist a roasted squash recipe this time of the year? Better yet, who can resist a roasted squash recipe that whips up in 30 minutes?! That’s right! While the acorn squash roasts, simply cook your filling and you are set for dinner the minute those squashes come out of the oven. (Ok, how many times can I say “squash” in a sentence?)
What we love even more about this recipe is it is packed with a variety of vegetables (squash! onions! cauliflower rice!), tender ground pork, and sweet and savory flavors. Plus the mix of seasonings is perfect!
So enjoy this quick, easy, and wholesome meal, filled with all of the right stuff for your family. Did you make it? Let us know on Instagram!
Xoxo, Claire and the Mamas at Mama Jess
Sage Pork Stuffed Acorn Squash
Whole 30, Paleo, Grain-free
- 2 acorn squashes, sliced in half, seeds scooped out
- 4 slices bacon
- 1 lb ground pork
- 1 small onion, diced
- 1/2 cup mushrooms, diced
- 2 cloves garlic, minced
- 1 cup cauliflower rice
- 4 tbsp fresh sage, chopped
- 1 tbsp rosemary
- 1 tbsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil (divided)
- Preheat oven to 400 degrees F
- Brush squash halves with olive oil and sprinkle with salt. Place face down on a parchment lined baking sheet. Roast for 30-35 minutes, or until you are able to easily poke a fork through the rind of the squash.
- Meanwhile, in a large skillet, cook the four slices of bacon until very crispy. When they are finished, set aside on paper towel. Reserve the bacon grease in the skillet.
- Add the ground pork into the skillet with the bacon grease and cook until browned, stirring often.
- Add chopped onions and mushrooms, garlic, cauliflower, and spices (only half of the chopped fresh sage). Bring to a simmer and allow juices to cook down, softening the veggies and combining the flavors. This should take the amount of time it takes the acorn squash to fully roast.
- When the squashes are done, allow to briefly cool before placing one half cut-side up on a plate and stuffing it with the pork and veggie mixture. Top each squash with bacon bits and some of the fresh sage.
- Serve and enjoy!