April 9th, 2020

minion chef

Made this last night

and it rocked. This comes from my very old Southern Living - Cooking for Two cookbook. All I did was make some green peas and dinner was done.

Pork-stuffed Acorn Squash

1 large acorn squash
¼ pound ground pork
1 large apple, peeled, cored and chopped
1 T brown sugar
¼ t ground nutmeg
¼ t ground cinnamon
½ t salt
Butter

Cut squash in half; remove seeds and membranes. Cover and cook in boiling water for 10 minutes or until soft. Scoop out pulp, leaving behind ½ inch margin and set squash shells aside. Preheat oven to 350 degrees.
Cook pork until brown, stir in apple and pulp. Cook over medium heat for 10 minutes, stirring often. Add sugar, nutmeg, cinnamon and salt; mix well. Spoon into squash shells; dot with butter. Place shells in shallow pan and bake for 30 minutes.

Yield: 2 servings