This Spicy Ground Pork Stuffed Acorn Squash Recipe was something that I’ve been meaning to execute for a while now.
Autumn after autumn, I’d see those lovely acorn squash at the store, and I decided that now was the time to create a new and unique Acorn Squash Recipe that was delicious and still Weight Watchers friendly.
So many traditional fall acorn squash recipes use sugar and butter, opting for a sweeter type of recipe. I wanted something savory that would still complement the slightly sweet, delicate flavor of the squash. Thus my Spicy Ground Pork Stuffed Acorn Squash Recipe was born, and wow was it good!! My husband and I loved it and found each serving to be very large.
If you aren’t concerned about fat or calories, try this with some chorizo or pork sausage instead….delish!
Spicy Ground Pork Stuffed Acorn Squash Recipe
Equipment
- 1 Oven
- 1 Skillet
Ingredients
- 2 medium-sized acorn squash - halved and de-seeded
- 1 lb extra lean ground pork
- 1 small onion - minced
- 3 garlic cloves - minced
- 28 oz diced tomatoes - 1 can
- 2 tbsp fat free chicken broth
- 1 small can of diced chiles - about 4-6oz
- 2 tbsp tomato paste
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp ground chipotle seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ cup fat free sour cream
Instructions
- Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add 1/4 inch water, cover with foil, and bake until tender, 25 to 30 minutes.
- Spray a large, nonstick skillet with nonfat cooking spray. Add in onion, garlic, and 2 tbsp broth and saute until onions begin to become transparent about 3-5 minutes.
- Add in ground pork, salt, pepper, cumin, paprika, and chipotle seasoning. Cook until pork is cooked through and no longer pink, about 5-7 minutes.
- Turn heat to low and add in diced tomatoes, tomato paste, and chiles. Cover and cook for about 15 minutes or until most of the liquid has minimized, stirring occasionally.
- Fill the hollow of each acorn squash half with 1/4 of the ground pork mixture.
- Top with 2 tbsp fat-free sour cream, and garnish with fresh chives or cilantro.
5 Comments
I’ve made this so many times since finding it several years ago – I just love it so much. Planning to make it again tonight because we got an Acorn Squash in our CSA. So much flavor and the portions are HUGE, I can usually get more than 4 servings out of this. I typically make it with lean ground beef since I prefer beef to pork, and I also just use water instead of chicken broth since I don’t usually have 2 tablespoons of broth around. For an extra kick I’ll add chili powder and/or cayenne which really pushes it over the top. This is a super easy recipe but the presentation makes it look complicated – great option to WOW guests!
I really am enjoying this recipe. I have never used ground pork before and I’m liking it. I also don’t do really spicy, so I used the green chilis and subbed in a little chili powder instead of the chipotle. I used smoked paprika though, so I do get a little smokey flavor that the chipotle would otherwise have imparted.
Also my squash fell apart, so it doesn’t look all pretty like yours. :(
And lastly, I got more than 4 portions out of this. I think I’m a light eater though. I may freeze some of the pork mixture for later use. Agree with the other poster that this would be good over pasta or rice. Although then it no longer low carb.
This was a big hit here, too! We will DEFINITELY be having this again-soon! Thank you for sharing your wonderful recipes with us.
Made this today and it was a big hit. Delicious! Can’t wait to try it on spaghetti also.
This sounds awesome! I’m putting it on the menu for this week!