Roasted Acorn Squash Stuffed with Mushroom and Sage – Veggie Dish
By Team Reboot
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!
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
- 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.
Calories: 230
Fat: 14g
Trans Fat: 2g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 28g
Fiber: 4g
Sugars: 2g
Protein: 3g