Portobello and Sage-Stuffed Acorn Squash
This protein-packed stuffed acorn squash
provides a healthy and tasty alternative to traditional holiday side dishes.
Crisp pancetta, rich Portobello mushrooms, sweet dates, and aromatic sage bring
fabulous, yet diverse, flavor to every bite. As an added bonus, the lentils and
walnuts make it more filling, so maybe you’ll be able to stop at just one piece
of pumpkin pie this holiday season!
Prep time: 20 minutes
Cook time: 60-75 minutes
Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.
3 acorn squash, cut in half and seeds
3 T. extra virgin olive oil, divided
3-4 cloves garlic, finely minced
4 oz. pancetta, diced
1½ lbs. Portobello mushrooms, roughly chopped
½ medium yellow onion, thinly sliced
1 c. green lentils, cooked
1 1/2 T. fresh sage, finely chopped
¼ c. dry red wine
1/3 c. dates, roughly chopped
¼ c. walnuts, chopped
¼ c. Parmesan cheese, freshly grated
Sea salt and pepper to taste
Non-stick cooking spray
- Position oven rack to center position, then preheat oven
to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.
- Place the acorn squash halves cut side up in prepared
baking dish and brush cut edges with one tablespoon olive oil. Season with salt
and black pepper, to taste. Place baking dish on center rack in pre-heated oven
and roast for 40 minutes, or until the squash is fork tender.
- In the meantime, heat the remaining olive oil in a
large skillet over medium heat. Add minced garlic and pancetta and cook,
stirring occasionally, until slightly browned, approximately 2-3 minutes.
- Add chopped mushrooms and cook, stirring occasionally,
until they start to brown, approximately 4-5 minutes. Add sliced onions and continue
cooking, stirring once or twice, for another 3-4 minutes.
- Stir green lentils, fresh sage, and red wine into the
skillet. Cook, stirring occasionally, until mixture thickens, approximately
8-10 minutes. Remove from heat and stir in the chopped dates and toasted
walnuts. Season with salt and black pepper, to taste. Set aside.
- When ready, remove cooked squash from oven and cool
slightly before filling each half with the Portobello mushroom mixture.
Sprinkle each half with some freshly grated Parmesan cheese.
Return stuffed squash to
oven for another 5-10 minutes, or until heated through and the cheese starts to
melt. Remove from oven and serve immediately. Enjoy!