This stuff squashed tastes too good to be healthy! Acorn squash has significantly high levels of antioxidants and Vitamin C. Say goodbye to cold and flu season!
- 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
- 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 ¾ 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, ¼ 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.
- Nutrition per serving:
- Saturated Fat2g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.