Vegan Roasted Acorn Squash Stuffed with Mushroom and Sage

So a while back I tried out the Reboot diet, which is featured in the movie Fat, Sick, and Nearly Dead.  The diet wasn't for me, mainly because of the amount of time it took to shop for ingredients and prepare each meal, juice and snacks for each day.  I regularly make the recipes from this diet though, since it's just plain tasty with the side benefit of actually being good for you.

My favorite Reboot recipe so far is Roasted Acorn Squash Stuffed with Mushroom and Sage.  It's a cinch to make, and it's astonishingly flavorful and delicious.  I modified the recipe by adding crunchy panko bread crumbs to the top.  If you try it out, please leave a comment and let me know how you like it!

Click the read more button below for the recipe:

Roasted Acorn Squash Stuffed with Mushroom and Sage
(serves 2)

Ingredients

1 medium acorn squash
3/4 tsp. plus 1/4 tsp. salt
1/2 tsp. pepper
6 tbsp. olive oil, plus extra for brushing
2 garlic cloves
1 large portobello mushroom, chopped
1 small onion, chopped
2 tsp. fresh sage, finely chopped (sage makes this dish, so don't skip it!)
pinch of red pepper flakes, optional
panko bread crumbs, optional, but really worth it!

Directions

Preheat oven to 450 degrees.  Trim off each end of the squash so it will sit flat, then cut it in half.  Scoop out the pulp and seeds and discard.  Brush each half with olive oil, then sprinkle with 3/4 tsp. salt and the pepper.  Arrange cut sides down on a baking sheet lined with parchment paper (I'm sure aluminum foil would work, too).  Roast the squash until the flesh is tender and the edges are golden brown, about 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, 1/4 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, then cover the mixture with panko and drizzle a little olive oil on top.  Bake again for another 10 minutes.

Calories:  254 per serving
Protein: 2 g
Fiber: 2.5 g