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Stuffed Winter Squash with Lean Pork Roast

Course Main Course
Cuisine American
Keyword Stuffed Winter Squash with Lean Pork Roast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 685kcal


  • 2 medium acorn squash
  • 2 medium apple
  • 1/2 stalk celery
  • 1/8 cup walnuts, chopped
  • 3 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt


Serve With

  • 4 medium rolls, dinner, wheat


  • Preheat oven to 350 degrees.
  • Cut squash in half lengthwise; remove seeds. Place squash halves, cut side down, in a shallow baking dish and bake 40-45 minutes or until almost tender.
  • Meanwhile, dice cooking apples (to yield about 1 1/2 cups) and celery (1/4 c). Stir apples and celery together with walnuts, sugar and cinnamon.
  • Turn squash halves cut side up. Sprinkle lightly with salt. 
  • Spoon apple mixture into squash halves and return to oven and bake, covered, about 25 minutes more or till apple is tender.
  • Slice in 1/4 inch pieces and cook in a skillet on the stove or in the oven until no longer pink in the middle. Season with salt and pepper.   You could also throw the pork in a slow cooker for a few hours, and it will be perfectly shreddable! Serve about 3 ounces of meat with half an acorn squash and a wheat roll.  


Calories: 685kcal | Carbohydrates: 61g | Protein: 78g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 197mg | Sodium: 567mg | Fiber: 9g | Sugar: 16g