Tis the season for crisp walks with the colourful leaves crunching underneath your feet. It also means pumpkin harvest season. This recipes is a great fall side dish. I love how decorative and pretty the acorn squash looks on the plate when served.
2 acorn squash
1 cup quinoa
1 lb ground pork
1 tsp Italian seasoning
1/2 cup diced onion
11/2 cups shredded smoked cheddar cheese
1 tsp ground sage
Cook Quinoa according to package directions. I use my mini InstantPot to cook 1 cup quinoa in 1 1/2 cups water for 1 min on automatic pressure release.
While the quinoa is cooking fry the ground pork with 1 teaspoon Italian seasoning and diced onion until cooked through and the pork is no longer pink.
Wash the acorn squash and slice into 1 inch rings. Each squash should make approximately 5 rings. Remove the seeds from the squash. Place the rings on a greased baking sheet.
Combine the cooked quinoa and cooked pork in a bowl. Stir in the shredded cheese, sage and eggs.
Fill each squash ring with approximately 1/2-3/4 cups of the quinoa mixture.
Bake 375 degrees F for 30-35 minutes until the squash can be easily pricked with a fork.