Recipe
Acorn Squash Stuffed with Pork and Sage
- 60 min total
- Serves 2
- 430 cal per serving
- 32g protein
Checked against the ingredient list: AIP, Nightshade-Free, Paleo, Whole30, Dairy-Free, Gluten-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 2 acorn squash (halved, seeds removed)
- 1 lb ground pork
- 1 onion (diced)
- 1 apple (diced)
- 2 tbsp chopped sage
- 2 tbsp olive oil
- salt
Steps
- Rub squash halves with olive oil and salt. Roast face-down at 400°F for 40 mins until pierced easily with a fork.
- Meanwhile, brown ground pork in a skillet. Add diced onions, diced apple, salt, and sage, cooking until soft.
- Flip the roasted squash halves over and mound the savory pork/apple mixture into the centers.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- AIP checked
- Nightshade-Free checked
- Paleo checked
- Whole30 checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Protein
Per servingServes 2
Calories430
Protein32g64% DV
Total fat18g23% DV
Total carbs38g14% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.