Stuffed Acorn Squash
Photo by Lynne Calamia
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Cooking tools:
- Saute pan
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Oven
- Stove
- Spoon
- Wooden spoon
- Spatula
- Mixing bowl
- Measuring spoon
- Measuring cup
- Aluminum foil
- Kitchen towel
Ingredients
- 4 (1- to 1 1/4-pound) acorn squash
- 2 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons olive oil, divided
- 8 ounces ground pork
- 1 teaspoon kosher salt, divided
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/2 cup white wine
- 1 tablespoon sherry vinegar
- 1 1/2 cups cooked rice
- 1 (10-ounce) package frozen spinach, thawed, drained, and chopped
- 1/4 cup toasted pine nuts
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1 teaspoon freshly ground black pepper
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