This wonderful winter fruit is finally in season! Acorn squash has dietary fibers that the body needs to process other fattier foods. The 9g of dietary fiber in a 1 cup serving of acorn squash will help the body deal with the range of foods that you might eat during the day. You also get 2g of protein in the same 1 cup serving, giving your body fuel.
- 1 acorn squash (about a pound in weight)
- 2 tbsp butter
- 4 tbsp light brown sugar
- 1 lb of St Loius pork ribs
- 2 cups of Your favorite bbq sauce (I love Bone Sucking Sauce" )
- 2 cups of pineapple chunks
Preheat the oven to 350°F. We'll start by making the acorn squash. Cut and clean the acorn squash.
Turn acorn squash upside down onto a cookie sheet, then place it in the oven. We'll bake until it begins to soften, which is approximately 30 minutes.
Now let's work on the BBQ pork ribs. Take the raw ribs, cut them into single servings, and layer them in your baking dish. watch video
Mix your favorite bbq sauce with the pineapple chunks and pour it over the ribs. Make sure you completely cover the ribs with the sauce. watch video
Place the ribs in the oven (which should be at 350°F, with the acorn squash in it) to bake for approximately 1 hour. Now it's a waiting game :)
Remove squash from the oven after the first 30 minutes is up and flip them into a baking dish so that the acron "flesh" ("meat", "gooey yellow stuff", etc.) is facing upwards.
Spread the butter and the brown sugar onto each half of the squash. Add as much or as little as you desire. The amount I listed above in ingredients is what I've found to be a perfect mixture.
Place squash back in the oven. We'll let it bake until the pork ribs are finished.
Once the hour for the pork ribs is finished, pull them out. Check the ribs by sticking a fork into the meat. If the fork slides in easily without much effort, the ribs are tender and ready to eat! If not, place them back in for a few more minutes.
Pull out the acorn squash, plate your meal, and enjoy :)