Sometimes when I create recipes I feel really inspired! And other times, recipes come from necessity. Italian Pork Stuffed Squash was one of those recipes! Since it’s fall, each week I get an abundance of various squashes in my CSA box. Sitting on my counter this week, I had kabocha squash, butternut squash, acorn squash, and spaghetti squash! That enough squash for you? I had to figure out SOMETHING to do with all of this squash!
To be honest, squash isn’t my husband’s absolute favorite. He’ll definitely eat it (it’s not on the no-can-do list with goat cheese, salmon or eggplant) but I’ve certainly got to do something a bit more creative with it other than just roasting it to get him to enjoy it! When I want to make something my hubby will love, I can always accomplish that by incorporating some sort of pork product and/or mushrooms. Add both and I’m in the zone!
I’m happy to report that this use-up recipe went over quite well with my hubby. My little one loved it too! But I’m sure you all aren’t the least bit surprised about that. She eats everything. At any rate, you can duplicate this recipe if you have a couple of basic kitchen staples and spices on hand. But the beautiful thing about this recipe is that if you don’t have Italian spices or maybe you’re just more in the mood for Asian fare, you can simply substitute some Chinese five spice and ginger for the Italian herbs and you have a completely new dish! Play around with it! It’s really just a method, not so much of an exact recipe. And you can use any variety of squash you have! I did two acorn squashes and two carnival squashes. Use whatever you have!
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