Stuffed Acorn Squash

Ingredients

• Squash

  Winter, acorn, raw

  2 squash (4 inch dia) or 862g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Mushrooms

  Oyster, raw

  2 large or 296g

• Sage

  Spices, ground

  4 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. Preheat oven to 450. Trim off each end of the squash, then stand each upright and cut in half lengthwise. Scoop out and discard the pulp and seeds.
2. Brush each squash with half olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with baking parchment and roast until the flesh is tender and the edges are golden brown, about 25-35 minutes.
3. Meanwhile, Place the olive oil in a saucepan over medium heat. Add the onion and garlic and saute for 2 minutes or until the onion is just translucent.
4. Add the mushrooms, sage, salt, and pepper. Saute until the mushrooms begin to soften, about 5 minutes.
5. Remove the baked squash from the oven and turn cut-side up. Fill with the mushroom mixture and bake again for another 10 minutes.

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