Wednesday, 20 March 2013

Stuffed Acorn Squash

A yummy, delicious, and filling veggie-based meal (this can be vegan, just use vegetable instead of pork stock and choose a vegan cooking fat. Chicken or beef stock could also be subbed for the pork).

Cabbage-Stuffed Acorn Squash


1 small or 1/2 large cabbage, thinly sliced
1 box of mushrooms, sliced
2 onions, thinly sliced
4 cloves of garlic, minced
1 tsp hungarian paprika
1/2 tsp sage
1 tsp rosemary
salt and pepper, to taste
cooking fat of choice (bacon/pork fat reccomended)
1/4 cup concentrated pork stock, optional (this is just regular stock boiled until most of the water has evaporated)
2 acorn squash, cut in half and seeds removed
the squash seeds, cleaned and toasted
salad with tomatoes and ACV dressing, optional, to serve


1. Roast the squash cut-side down at 375*F until tender, about 45 min-1 hour.
2. Heat the fat in a large dutch oven or heavy pot on the stove.
3. Add the onions, and cook over medium heat until brown.
4. Turn up the heat, add the mushrooms and cook until brown.
5. Lower the heat to medium-low, then add the garlic, cabbage and pork stock. Stir, then add the seasonings.
6. Cover and cook until the cabbage is tender, adding extra water if needed, about 30 min.
7. When the cabbage mixture is done, check the seasonings and spoon it into the bowls formed by the acorn squash. Return to the oven and cook for about ten minutes. 
8. Sprinkle with toasted squash seeds, or any crunchy topping of your choice, such as toasted nuts or other seeds. Alternately, top with cheese and broil until melted.
 9. Serve on a bed of salad with tomatoes and an apple cider vinegar dressing.
This looks especially nice if you arrange the tomatoes in a
circle around the squash.

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