Soul Satisfying Acorn Squash Stuffed with Portobello and Sage

Looking for an out of the box idea for family’s dinner?

Can’t bear the thought of  another chopped meat, pork chop, chicken or pasta dinner? Look no further. This protein-packed stuffed acorn squash provides a healthy and tasty alternative to a meat based dinner or a heavy traditional holiday side dish.

Crisp pancetta (optional), 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 quite filling, so you won’t be so tempted to down a pint of ice cream for dessert!

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Portobello and Sage-Stuffed Acorn Squash

Course Main Course or Side Dish

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Linda Lederman, Balaboosta's Secret

Ingredients

• 3 acorn squash, cut in half, seeds removed
• 3 tablespoon extra virgin olive oil, divided
• 3-4 cloves garlic, finely minced
• 4 oz. pancetta, diced (omit to make vegan)
• 1½ lbs. Portobello mushrooms, roughly chopped
• ½ medium yellow onion, thinly sliced
• 1 cup green lentils, cooked
• 1 1/2 tablespoon fresh sage, finely chopped
• ¼ cup dry red wine
• 1/3 cup dates, roughly chopped
• ¼ cup walnuts, chopped
• ¼ cup Parmesan cheese, freshly grated
• Sea salt and pepper to taste

Also need:

• Non-stick cooking spray

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.

Instructions

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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!

Have you ever served squash as your dinner’s main course? Please share your recipes in the comments below. Thanks, smiles.