Stuffed Winter Squash - Serves 8
2 Buttercup or similar type winter squash.
Carve off the top, scoop out and discard the seeds. If wobbly, cut off a thin slice of the very bottom of the squash to even out. Salt the inside of the squashes with half of the salt. Set oven to 400 degrees.
1T Butter, cut in half. Put one piece in the bottom of each squash.
1/2 LB ground pork. You can purchase plain and season yourself, but I use mildly seasoned pork.
Cook the ground pork thoroughly. Once cooked, set aside. Add 2 T of olive oil to the pan.
1 clove garlic, minced
1/3 C diced onion
1/2 C diced red bell pepper
1/4 C diced celery
Add the onion, garlic, celery and bell pepper to the pan. Cook on med/low until onions are translucent, about 3-5 minutes.
1/3 C dry red wine (white wine can also be used, it will slightly change the flavor profile, yet still be delicious)
3/4 C wild rice, cooked
3/4 C white rice, cooked
1 10oz package of chopped spinach, thawed, drained and water squeezed out
1/3 C shredded mild cheddar cheese
1 1/2 T dried oregano
1 T dried parsley
1 t table salt
1/2 t black pepper
Add the red wine and deglaze the pan, scraping up all those delicious pork bits for the stuffing mix. Add the rice and spinach, then the cheese. Season with the oregano, parsley, pepper and remaining salt. Mix well.
Stuff the squash with the stuffing mixture, half into each squash. Replace the squash-top and cook the squash for an hour. Serve warm. The small amount of cheese in the mix helps to hold mixture together. I take a bread knife and cut each squash into four slices. Enjoy!