This recipe is a great way to get your family to eat squash. The Missing Ingredient special sauce is an easy alternative to packaged duck sauce and gives this dish an Asian flare. ENJOY!
2 Acorn squash
3 thinly sliced center cut pork chops w/out bone
1 clove garlic chopped
1 medium carrot shredded
1 ½ cup chopped Bok Choy
1 ½ cup chopped shitake mushrooms
4 slices butter
4 tablespoons light brown sugar
2 tablespoons extra virgin oil
The Missing Ingredient Special Sauce:
4 tablespoons Apricot jam
2 tablespoons Lea and Perrins Worcestershire Sauce (yes it’s gluten free)
1 to 2 tablespoon fresh orange or tangerine juice
1cup Lundberg Jubilee wild rice (Lundberg Jubilee is my favorite both in taste and color)
2 cups fresh chicken broth (you can use a store bought GF broth)
To prepare Squash:
1- Preheat oven to 375
2- Cut the Squash in half. Then trim both ends so it can sit flat on a plate.
3- With a teaspoon clean out seeds and any stringy fibers.
4- Place the squash face down on a cookie sheet and bake for 30 minutes.
5- Remove from oven and turn squash over so the meat side is up. Take one slice of butter and smear over the top of the squash. Place the remaining butter in the middle and sprinkle with one tablespoon of brown sugar.
5- Place them back in the oven for another 30 minutes.
To prepare Wild Rice:
1- Place one cup of wild rice and two cups GF chicken stock in a saucepan with a lid.
2- Bring to boil then stir once and cover and reduce to low heat. Follow cooking time on package.
Preparing the Pork:
1- Baste pork chops with olive oil, salt and pepper. Place chops on a grill pan and place in oven on broil. Broil 20 minutes: 10 minutes per side.
2- Remove the pork chops and cut them into small cubes and cover with foil.
Now we’ll bring it all together with the Veggies:
1- In a medium size saucepan heat the olive oil.
2-Add the garlic, Bok Choy, carrots, shitake mushrooms and cook for about 5 minutes.
3- Add the cubed pork and the cooked rice. Then stir in the sauce.
4-Scoop out the mixture and place in the center of squash.
For leftovers: wrap in foil and heat for 20 minutes at 350 degrees.