STUFFED ACORN SQUASH

I searched and searched for a good stuffed squash recipe and came up empty handed, so I decided to make my own.  This recipe is simple, quick and a very large serving runs 367 calories!  This recipe was approved by my hubby, mother and 14 year old daughter,  we all love it and hope that you do also!

INGREDIENTS: 3 acorn squash, 1 head of cabbage (chopped), 1 large onion (chopped), 3 lean fresh pork chops, extra virgin olive oil and seasonings (salt, pepper and garlic flakes or minced garlic).

INSTRUCTIONS: Preheat oven to 350 degrees, cut squash into halves, scrape strings and seeds from inside discarding the stringy pulp. On medium high heat season the pork chops and place in 2 tablespoons of extra virgin olive oil until cooked.  REMEMBER not to over cook the pork chops or they become very dry.  In another pan on medium high heat, place the chopped cabbage and onion with a tablespoon of extra virgin olive oil and cook until tender.  When the pork chops are done, place on a cutting board and slice into small cubes and add to the cabbage and onions.  Continue to cook until the cabbage is tender.
Place the squash, cut side down in a pan with just enough water to cover the bottom of the pan.  Bake for 30 to 45 minutes or until tender.

Once the pork chops and cabbage are cooked the squash should be nice and tender.  Now, remove the squash from the oven, season with salt and pepper, sit them up like a bowl and overstuff each of them with the cabbage/pork chop combo.

This is officially one of my favorites so far, I hope you enjoy it.....God Bless!