Baked Acorn Squash with Cranberry Stuffing

Preheat the oven to 400 degrees F. Cut off the top of the squash and scoop out the seeds, reserve the tops. Cut a slice off the bases of the squash so the shells can stand upright on a baking sheet.

TO MAKE THE STUFFING: Gently fry the shallots and garlic in the oil in a frying pan until beginning to brown. Add the chili, cumin, coriander, cinnamon, and ginger to the pan and fry, stirring constantly, for about 1 minute.

Add the pork and nuts and fry until the meat has browned. Stir in the cranberries, and parsley. Season to taste. Remove from the heat and spoon the cranberry stuffing into the center of each squash until firmly packed.

Replace the lids on the squash and cook on the middle shelf of the oven for 1 hour, or until the squash are soft and cooked through and the stuffing is piping hot. Serve with rice and garnish with mixed leaves.