Acorn Squash filled with Pork and Cranberries Recipe

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This quick melange of fall flavors is as tasty as it is colorful. Use any cut of pork - a shoulder chop or pork steak work well, as do trimmings from a roast. The natural sweetness of apple and onion offset cranberries' tartness.
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Update Servings
  • 1 medium sized acorn squash
  • 1/2 pork
  • 1 oil
  • 1 onion
  • 1 cranberries, fresh or frozen
  • 1 large apple
  • 2 soy sauce
  • 1 cider or water
  • 1 honey or sugar, if needed
  • salt and pepper
Container: 10
  • Cut pork into small cubes, about 1/2". Trim off excess fat. Salt and pepper lightly. Wash apple (don't peel), remove core and chop into small dice, 1/2" or smaller. Finely chop onion.
  • Heat oil in skillet. Add pork and onion to hot skillet and brown lightly, about 5 minutes.
  • Add apple, cranberries, soy sasuce and cider or water. Simmer until most of the cranberries  have "popped" and liquid is mostly evaporated, about 15 minutes (add more water if needed to keep mixture from drying out).
  • While meat mixture cooks, cut squash in half lengthwise and scoop out seeds and fibers. Microwave, cut, side down, until soft, 8 - 10 minutes.
  • Taste meat mixture for seasoning. If too tart, stir in a teaspoon of honey or sugar. Spoon into cooked squash halves and serve hot.
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