Stuffed Squash

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Stuff It

Picture of Stuffed Squash Recipe 1 Video | Photo: Stuffed Squash Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 53 Reviews
Total Time:
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 4 small acorn squash, 1 to 1 1/4 pounds each
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1/2 pound ground pork
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/2 cup white wine
  • 1 1/2 cups cooked rice
  • 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
  • 1/2 cup toasted pine nuts
  • 1 1/2 teaspoons dried oregano
  • Generous pinch kosher salt
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. 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 saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute 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 to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the 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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Newest Ratings and Reviews

Read all 53 reviews

  • on October 22, 2011

    Flag

    This is a terrible, horrible, no good recipe. Don't waste your ingredients. I love squash and I love all the other things that went in to this. But this was so bland. And the squash part was the problem. Bland. Almost like baby food.

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  • on September 20, 2011

    Flag

    MY goodness! I made this last night and had the left overs today for lunch and it was JUST AS GOOD! I used ground chicken instead of pork and slightly under cooked it in the first step. Followed everything else to the T. Next week when I make it again (lol seriously I'll cut the squash length wise and salt the squash before cooking. LOVED IT!

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  • on January 11, 2011

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    LOVED THIS RECIPE..DIDN'T HAVE FROZEN SPINACH, SO I MADE A FEW ADJUSTMENTS.
    I SAUTED 1/2 GREEN,RED AND YELLOW PEPPER AND 2 CLOVES OF GARLIC WITH THE CELERY AND ONION. IINSTEAD OF USING OREGANO, I ADDED FRESH BASIL AND PARSLEY. I ALSO ADDED SOME SUN DRIED TOMATOES AND TOSSED IN SOME FETA CHEESE AT THE END. I STUFFED ALL THE SQUASH AND WE LOVED IT. THANK YOU

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