Acorn Squash stuffed with Mushroom, meatless
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.
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Serving Size: 1 Serving (622g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 423 | ||
Calories from Fat: 191 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1767.4mg | 61 % | |
Potassium 2074.1mg | 55 % | |
Total Carbohydrate 60.2g | 18 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 50.4g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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