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Andouille-Stuffed Acorn Squash
Ingredients
  • 1 tablespoon olive oil
  • 3 medium acorn squash, halved lengthwise and seeded
  • 2 teaspoons Creole seasoning
  • 1 pound ground pork
  • 1 pound andouille sausage, casings removed, finely chopped in food processor
  • 1 red bell pepper, diced
  • 1 small yellow onion, chopped
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 cups chopped fresh baby spinach
  • 1 teaspoon chopped fresh sage
  • ½ cup crushed pork rinds
Steps
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