Spiced Pork, Apple, Celery & Cranberry Stuffed Acorn Squash

Directions

1. Cut the acorn squash in half lengthwise, remove the seeds, and trim the ends. Brush the cut sides with oil and season with salt and pepper, then place the halves cut-side down on a lined baking sheet.
2. Roast the squash in a hot oven until tender when pierced with a knife, about 20–25 minutes; you don’t need the oven to be fully heated from the start.
3. While the squash roasts, dice the yellow onions and mince the garlic; place them in a bowl.
4. Core and dice the apples, then add them to the bowl with the onions and garlic.
5. Trim and finely dice the celery, then add it to the bowl with the vegetables and apples.
6. Heat a skillet over medium-high heat, drizzle a bit of oil to coat, and crumble in the pork with the spices. Cook, breaking it up, until browned and crumbly, about 5–6 minutes.
7. Pour in the broth, stir in the dried cranberries and brown sugar, and bring to a simmer. Reduce heat and simmer gently until slightly thickened, 2–3 minutes more. Cover the pan and remove from heat.
8. Open the squash and stuff each half with the pork and vegetable mixture. Serve each half as a plate or spoon portions onto plates and enjoy.