Stuffed Squash

Carol A. Gooch, M.S., LPC, LCDC, LMFT

Kingwood Pines Hospital, Cypress Creek Hospital, West Oaks Hospital

4 small acorn squash, 1 to 1 ¼ lbs. each
2 Tbsp. unsalted butter, cut into 4 pieces
½ lb. ground pork or beef
1 Tbsp. olive oil
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrot
½ cup white wine
1½ cups cooked rice
Freshly ground black pepper
Pinch of salt

Preheat oven to 400 degrees. Cut 1 inch off the top of each acorn squash and scoop out the seeds. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside. In a large sauté pan over medium heat, brown the ground pork or beef until no longer pink. Remove the meat from the pan, add the olive oil and sauté the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Return the pork or beef to the pan along with the cooked rice and salt and pepper to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

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