Pasta Pilaf-Stuffed Squash
Our unique stuffed squash recipe makes a festive addition to any table! A delicious pilaf of acini di pepe pasta, pork, mushrooms, and spinach is the perfect filling for fresh acorn squash.
Pasta Pilaf-Stuffed Squash
Total Time 45 minutes
Servings 4 Servings
Ingredients
- 2 each acorn squash
- 2 Tbsp./1 oz. vegetable oil divided
- 2 oz. acini de pepe
- ¾ cup/3 oz. onion finely chopped
- 1 tsp. rosemary finely chopped
- 8 oz. ground pork
- 2 cups/4 oz. cremini mushrooms sliced
- ½ cup/4 oz. white wine
- 6 oz. spinach roughly chopped
Instructions
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Preheat oven to 400ºF. Cut the acorn squash in half lengthwise. Scoop out the seeds (roast for a snack if you’re feeling virtuous!). Place on a baking tray. Season with salt and pepper and roast until a knife an easily be inserted, about 30 minutes. Reserve.
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While the squash is cooking, bring a small pot of salted water to the boil. Cook the acini de pepe according to package directions. Drain and reserve.
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Heat a large sauté pan over medium heat. Add 1 Tbsp. of the vegetable oil and the acini de pepe. Cook the pasta until it starts to brown (about 2 minutes). Remove to a bowl.
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Return the pan to the heat and add the remaining 1 Tbsp. oil. Sauté the onion and rosemary until aromatic and softened (about 3 minutes). Add the pork and break it up into small pieces. When the pork starts to brown, after about 5 minutes, add the cremini mushrooms and cook until softened, another 3 minutes. Stir in the reserved pasta, white wine and spinach. Cook for another couple of minutes to cook off the raw alcohol flavor and wilt the spinach. Taste and adjust seasoning.
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Divide the pork pilaf between the 4 acorn squash halves. Return to the oven to heat through.
Recipe Notes
An exclusive SharethePasta.org recipe.
