Pork Stuffed Acorn Squash to melt away the winter blues! Sweet, nutty, crunchy and ready to meet your immediate comfort food needs.
1 Acorn Squash: split in half and seeds scooped out
1 onion sliced thin
1 cup cabbage sliced thin
1 cup pork diced*
6 oz chopped cashews
2 tbsp honey
3 tbsp soy sauce
6 oz thick cut bacon.
1 tbsp chopped mint
- Rub honey, kosher salt, and olive oil on the acorn squash halves. Set in the oven at 400 for an hour
- In a pan, saute onions, cabbage, bacon, with a little olive oil until the cabbage is tender. Add the pork and stir for one minute. Add soy sauce, apple cider vinegar, and more honey. Stir until the liquid is almost evaporated. Add cashews and chopped mint.
- Once the squash is roasted, pull out of the oven, fill it with the stuffing, and serve.
Use any cut of pork you have on hand. loin, butt, pork chops, its all good!