Stuffed Butternut Squash with Pork, Jasmine Rice and Apple

Instructions

• Enjoy a fall veggie blast of flavor with this vibrant and exquisitely flavored stuffed stuffed butternut squash dish.

  Step 1

• Preheat oven to 400ºF. Cut each butternut squash in half lengthwise and scrape out seeds with a spoon. Brush with oil; season with 1/2 tsp each salt and pepper. Place squash halves cut side down on parchment paper-lined baking sheet.

  Step 2

• Bake for 45 to 60 minutes or until tender; let cool slightly. Using a large spoon, scoop out pulp, leaving a 1-inch border all around. Chop pulp; set aside.

  Step 3

• Meanwhile, melt butter in a large saucepan set over medium heat; cook onion and garlic for 4 to 5 minutes or until softened. Add pork, celery, bell pepper, apple, thyme, and remaining salt and pepper; cook for 5 to 8 minutes or until pork is browned and vegetables are softened.

  Step 4

• Stir in rice and broth; bring to boil. Cover and cook for 15 to 20 minutes or until rice is tender, pork is cooked and most of the liquid is absorbed. Remove from heat; cover and let stand for 5 minutes.

  Step 5

• Fluff rice mixture with a fork; mix in reserved squash, Parmesan, olives and raisins. Divide rice mixture among squash shells; top with Monterey Jack, pumpkin seeds and green onions.

  Step 6

• Place stuffed squash on large parchment paper-lined baking sheet; bake in 400˚F oven for 15 to 20 minutes or until cheese is golden and filling is heated through. Garnish with parsley.

  Cooking Tips

  Roast butternut squash seeds if desired. Wash seeds, removing any stringy pulp attached to them. Spread in a single layer on a paper towel-lined baking sheet. Let stand for 1 to 2 hours or until completely dry. Toss with a bit of oil and sprinkle with salt. Spread in a single layer on baking sheet; bake in 325˚F oven, stirring occasionally, for 20 to 30 minutes or until golden and crisp. Let cool completely. Store in an airtight container for up to 1 week.