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 1/4 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!
INGREDIENTS:
2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
1/2 C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
2 (heaping) Tbs fresh sage
1/4 tsp olive oil
DIRECTIONS:
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.
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.
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.
Bake for another 10 minutes and enjoy!
- 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
- 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.
- 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.
- 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.
- Bake for another 10 minutes and enjoy!
This looks really good, April. I wonder if it would also work with a flavorful firm veggie, maybe a little turnip…or even celery.
Instead of the apples, I mean.
Yeah, celery would be a great option, too. I liked the apple because it blended well with the sage and mushrooms–added a tiny bit of sweetness. 🙂
I can’t wait for acorn squashes this year! I don’t think they’ve hit the markets in Austin yet, but when they do…I’m all over this! Thank you so much for sharing with me tonight…I’m salivating…and thank you for all your kind words on my own blog. I appreciate you! Have a blessed week!
Hahaha! “Grannie smith apples”! I think you mean “granny smith” but I love the typo! 😉
Hehehe! I’ve seen it written both ways when referring to the apples . . . but you’re right, the correct spelling is “granny!”
love it!! trying it now
eww, gross