Roasted Acorn Squash Stuffed with Mushroom and Sage – Veggie Dish

By: Team Reboot
10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5 (10 votes, average: 5.00 out of 5)
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Ingredients:

  • 1 medium Acorn Squash (Australia: Baby Pumpkin)
  • 1 tsp Sea Salt
  • 1/2 tsp fresh ground Black Pepper
  • 6 tbsp Olive Oil, plus extra for brushing
  • 2 Garlic cloves, minced
  • 1 large Portabella Mushroom, chopped
  • 1 small Onion, chopped
  • 2 tsp Fresh Sage, finely chopped
  • Pinch Red Pepper Flakes, optional

Directions:

  1. Preheat oven to 450 degrees.
  2. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard.
  3. Brush each squash half with olive oil, and then sprinkle with ¾ tsp. salt and the black pepper.
  4. Arrange cut sides down on a baking sheet lined with parchment paper.
  5. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
  6. Remove from the oven, flip the squash halves over and set aside.
  7. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
  8. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent.
  9. Add the mushrooms, sage, ¼ tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes.
  10. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
  • Nutrition per serving:
  • Calories230
  • Fat14g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium10mg
  • Carbohydrates28g
  • Fiber4g
  • Sugars2g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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