Roasted Acorn Squash with Pork and Rice

gold 'n soft recipe roasted acorn squash with pork and rice

Roasted Acorn Squash with Pork and Rice

A beautiful presentation of an irresistible recipe.

  • 15 min.

    prep time
  • 4


image description Ingredients

4 small acorn squash
Olive oil
Salt and pepper
1 pound of ground pork
2 tbsp of taco seasoning
1 tbsp Gold ’n Soft® Vegetable Oil Spread
3/4 cup cooked rice
1/4 cup chopped red bell pepper
1/4 cup shredded Monterey Jack cheese

image description Directions

Preheat the oven to 425º F.

Prepare the acorn squash by slicing off a bit from both ends so it is flat. Remove the seeds and any stringy parts. Place hollow side up on a foil-lined sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 35-40 minutes until tender.

Cook the pork in Gold ’n Soft® Vegetable Oil Spread until brown. Drain and then add 2/3 cup of water and the taco seasoning. Simmer, stirring, until liquid is evaporated. Mix the pork with the cooked rice and bell pepper and cook until it’s all heated through.

Scoop pork and rice filling into the squash. Top with shredded cheese and bake for a few more minutes to melt the cheese.

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