This Weeks Recipe 1-19-26

Stuffed Carnival Squash with Pesto Pork & Mushrooms

Serves: 4  Time: ~70 minutes

INGREDIENTS

• 2 carnival squash, halved & seeded

• 2–3 bone-in pork chops

• 8 oz mushrooms, chopped

• 1 yellow onion, diced

• ⅓–½ cup basil pesto

• 2 tbsp olive oil

• Salt & black pepper

• Optional: grated Parmesan or mozzarella

INSTRUCTIONS

1. Preheat oven to 400°F. Place squash cut-side down on a baking sheet, drizzle with oil, season lightly. Roast 30–35 min until tender.

2. Season pork chops with salt and pepper. Sear in olive oil 3–4 min per side until browned. Reduce heat, cover, and cook to 145°F. Rest 5 min, remove meat from bone, chop.

3. In same skillet, sauté onion until soft. Add mushrooms; cook until browned.

4. Stir pork back in. Remove from heat and mix in pesto.

5. Flip squash cut-side up. Fill with pork mixture. Add cheese if desired.

6. Bake 10–15 min until heated through and lightly golden.

TIP:
Let pork rest before cutting. Add pesto off heat to keep flavor fresh.