Acorn Squash Stuffed with Apples, Mushrooms and Sage
 
 
I found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a ¼ teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves---no need for the sodium!
Author:
Ingredients
  • 2 acorn squash, cut in half and cleaned of innards
  • 1 tsp garlic, minced
  • ½ C red onion, diced
  • 1 grannie smith apple, diced
  • 10 mushrooms, diced
  • 2 (heaping) Tbs fresh sage
  • ¼ tsp olive oil
Directions
  1. Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.
  2. Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.
  3. I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.
  4. Bake for another 10 minutes and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/07/19/acorn-squash-stuffed-with-apples-mushrooms-sage/