Reboot Roasted Acorn Squash Stuffed with Mushroom and Sage
- Number of Servings: 2
Ingredients
1 medium Acorn Squash3/4 tsp. plus 1/4 tsp. Sea Salt1/2 tsp. fresh ground Black Pepper6 Tbsp. Olive Oil, plus extra for brushing2 Garlic cloves, minced1 large Portobello Mushroom, chopped1 small Onion, chopped2 tsp. Fresh Sage, finely choppedPinch Red Pepper Flakes, optional
Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes. Remove from the oven, flip the squash halves over and set aside.
While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
Serving Size: 2
While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 484.8
- Total Fat: 41.0 g
- Cholesterol: 0.0 mg
- Sodium: 11.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.3 g
- Protein: 3.9 g
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