so, last week I was doing the grocery shopping and came across a terrific deal on Acorn Squash. I bought two, knowing that we'd eat 1/2 each, stuffed with.......something.
Well, today was the day to figure out what the heck to do with that squash. As it happens, I had about 1 1/2 pounds of ground pork in the fridge, for this very reason. So, I was faced with 4 halves of Acorn Squash, 1 1/2 pounds of ground pork, 2 hungry kids and 1 hungry husband. Nothing like a little pressure right?
Stuffed Acorn Squash
2 Acorn Squash, halved stem to point
1 1/2 pounds ground pork
Lawry's Seasoning Salt
Apple Cider Vinegar
Dark Brown Sugar
1/2 cup water
1. Scrape the seeds out of each half. If you are feeling adventurous, dry the seeds, and use them in the garden next year. You may get some nice acorn squah, then again, you may not. I'm not sure if Acorn Squash seeds can be toasted like Pumpkin seeds. If anyone knows, please let me know.
2. Line a small cookie sheet with foil, and spray with Pam (or your choice of anti-stick stuff). Lay the squash cut side down on the sheet, and put it in a 350 degree oven for 30 to 45 minutes, until a knife slides easily through the flesh.
3. When squash is done, turn off oven, but leave the squash in there. It will keep it all nice and warm till we are ready for it.
4. In a handy pan of whatever dimension you have that will hold 1 1/2 pounds of ground pork, put the pork over medium heat to begin cooking it. Season with salt, garlic powder, and any other seasonings you'd like.
5. In a separate pan, place 1/2 cup water, about 1/2 cup sugar, and 1/4 cup of apple cider vinegar. Gently boil this until it is the desired consistency.
6. When meat and sauce are done, get the squash out of the oven. Serve one half per person, put meat in the cavity from the seeds, drizzle the sauce over it, and put in front of the lucky person!
Jim really loved this one, although he did say it might be a *touch* too sweet. I'd like to use apple juice and/or apple sauce instead of vinegar, but I didn't have any. The vinegar was in the sauce to cut the sweetness with a bit of a bite, but not too much.
I like tangy sauces, and therefore, my experiments tend to start that way, and even my creamy sauces have some zing somewhere.