We are buckling down for a winter storm about to hit the area…
They predict upwards to 30 – 40 cm (~15in for our American friends) over late Friday and all day Saturday. That may put a damper on a race that Tara should be running this weekend (Hype Half Marathon) but it won’t put a damper on the good foods we’ll be cooking up this weekend in preparation watching the winter wonderland from our apartment.
The last of the winter squashes are in season right now and we’ve been taking full advantage of the bounty. Our freezer is stocked full of soups ready to be had during these cold winter nights and we’re always looking for ways of incorporating squash into our more hearty meals.
This recipe was originally found over at Paleo in PDX but we took it one step further by slow cooking pulled pork for the stuffing instead the sausage used in the original recipe. Took less prep time since we set the slow cooker in the morning and by the time we got home from work we just had to pop the acorn squash in the oven.
If you live in the States or Canada and are getting ready for the snow storm; stay safe, eat well and make a snow angel for us!
Stuffed Acorn Squash with Slow cooker apple pulled pork
- Acorn squash
- 1 lb Pork Loin
- 1/4 c Shallots (optional)
- 2 Apples, chopped
- 1 Med Onion, chopped
- 1 tsp Dried Basil
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 2 C Spinach (optional)
- Garlic (we used 8 cloves), minced
- FoC (Fat of Choice)
- Salt / Pepper to taste
For stuffing: cut onion, apples, shallots and garlic and place half on the bottom of slow cooker, layer with Pork loin then add spices then top with remaining onion, apple, shallot and garlic.
Cook on low for 6 – 8 hours or until cooked thoroughly.
About 60 minutes before you’re ready to eat, prepare and cook the acorn squash. Cut in half and remove seeds. Place face down in glass baking dish with a bit of water and cook in oven for 45 minutes. Flip and cook remaining 15 minutes (or until squash is tender). As an option you can add butter to the cavity of the squash during the last few minutes of cooking. We don’t eat butter so we left this out.
We wanted to add a little color to the meal so when the pulled pork was ready we tossed it in a big pan with lots of spinach…
The spinach is optional if you don’t want to wait to eat!
Remove squash from oven and stuff with pulled pork goodness!
~Now that’s good eatin’ folks!