After I made the Malaysian style pulled pork , we had some leftover and so I had an idea to stuff them in the acorn squash individually as they are available in abundance now as it is harvest time......I was thrilled of the idea as I was watching Alton Brown - host of Food Network's- Good Eats ....making stuffed acorn squash with some minced pork and cooked rice a few days ago....it was a perfect recipe and I just substitute the filling with my leftover pulled pork and here is the recipe which I had created for my family last week.....
Asian Stuffed Acorn Squash
Ingredients :
3 small acorn squash about 1 lb each
3 tsp margarine
10 oz leftover Malaysian style pulled pork
1/2 cup frozen carrots and peas
3 tsp margarine
10 oz leftover Malaysian style pulled pork
1/2 cup frozen carrots and peas
2 shallots - chopped
1 tsp olive oil
1 tsp dark soya sauce
1/4 tsp black pepper
1/4 tsp salt
Method :
Preheat oven to 400F.
Cut 1 inch off the top of each acorn squash and scoop out the seeds. If neccesary in order the squash to sit straight cut a small portion of the bottom. Put 1 tsp of margarine into the cavity of each squash. Set the squash on a baking sheet pan lined with parchment paper.Set aside.
Heat a non stick frying pan on medium heat, add 1 tsp olive oil to fry some chopped shallots till fragrant. Add the leftover pulled pork , frozen carrots and peas and seasonings to fry for about 5 minutes. Remove from the pan and divide the mixture evenly among the squash and top each squash with a lid as shown in the photos above. Bake it for 1 hour till the squash is tender and serve immediately with some french bread.
1 tsp olive oil
1 tsp dark soya sauce
1/4 tsp black pepper
1/4 tsp salt
Method :
Preheat oven to 400F.
Cut 1 inch off the top of each acorn squash and scoop out the seeds. If neccesary in order the squash to sit straight cut a small portion of the bottom. Put 1 tsp of margarine into the cavity of each squash. Set the squash on a baking sheet pan lined with parchment paper.Set aside.
Heat a non stick frying pan on medium heat, add 1 tsp olive oil to fry some chopped shallots till fragrant. Add the leftover pulled pork , frozen carrots and peas and seasonings to fry for about 5 minutes. Remove from the pan and divide the mixture evenly among the squash and top each squash with a lid as shown in the photos above. Bake it for 1 hour till the squash is tender and serve immediately with some french bread.
Stuffed Asian Acorn Squash
