This stuff squashed tastes so good you’ll think it’s a hearty restaurant meal. Warm up anytime of year with this nourishing “comfort food” 

Acorn squash contains antioxidants like carotenoids and Vitamin C. 

  • Prep Time10 min
  • Cook Time45 min
  • Total Time55 min
  • Energy430 cal
  • Cuisine
    • American
  • Course
    • Main Course
  • Suitable for Diet
    • Gluten Free
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program

Ingredients

  • 1 medium Acorn Squash
  • 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 sautê 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 sautê 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.

 
 
  • 2 servings per container
  • Amount per serving
  • Calories430
  • % Daily Value*
  • Total Fat14 g17.95%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium10 mg0.43%
  • Total Carbohydrate28 g10.18%
  • Dietary Fiber4 g14.29%
  • Total Sugars2 g
  • Added Sugars0 g0%
  • Protein3 g6%

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