• Cailtin McSweeney-Steffes

Pork and Fresh Garden Stuffed Squash

1 lb. Ground Pork

3 C. Cooked Brown Rice (1C. Raw Brown rice, 2 C. Water)

6 8 Ball Squash

1 Onion Diced

1 Carrot Diced

1 Celery Diced

1 oz. Fresh Thyme

1 tsp. Dried Oregano

1 Tbsp. Fresh Garlic

(or any other vegetables that you would like to add)

1. Make the Stuffing: In warm pan place ground pork and cook until browned. Remove meat form the pan and set aside in a large bowl. Add Vegetables to the pan and sauté. Once soft add vegetables to meat and add the cooked rice and all other ingredients. Stir and season to taste.

2. Cut the top inch off of the squash, and with a small spoon gently scoop center of sash.

3. Take the filling and stuff each squash. Make sure to pack them tight as it will help them to hold shape. Oil the outside of squash and wrap in foil. Place in a deep baking pan and cook at 350 degrees for 35-45 minutes or until they begin to soften.

4. Serve over a bead of extra stuffing and fresh tomato sauce and enjoy.

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