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Thursday, October 16, 2014

Acorn Squash stuffed with Mexican Ground Pork

I've been on the Whole30 plan at and have alot of Facebook Friends ask what I eat. Here's a terrific recipe to replace those cravings for mexican food like tacos and burritos.

It's quick and easy and you can use the meat filling in omelets and on top of a salad.

This recipe is an adaption from a recipe in a super cooking book called Paleo Comfort Foods. Click the following like to check it out.

2 Acorn squash
1 tablespoon Olive oil
1 Onion; diced
3 Garlic cloves; minced
2 Banana Pepper; chopped
1 pound ground pork
1 tablespoon Chili powder
3 teaspoon Cumin
1/2 cup Plum Tomatoes; chopped
Salt and Pepper to taste
Serve with Hot Sauce for added spice

Preheat oven to 400F. Cut acorn squash in half lengthwise, remove seed and pulp. Place face down in baking pan with about 1/4 inch water. Bake 30-45 mins or until squash is soft.

Heat large skillet over medium heat, add in oil, and when hot, stir in onion and garlic. Cook until onions are translucent.

Stir in peppers and cook for 3-4 minutes longer.

Add in ground pork, spices, salt and pepper and brown until meat is cooked through.

Strain off excess liquid from meat and stir in tomatoes, heating through.

Pour out any water in the pan with the squash, and place face up. Fill with meat mixture and serve.

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