The cooking time may need to be adjusted depending on the type of squash you use. If you want it sweeter, you could always add some honey or maple syrup to the filling before cooking.
In this case, the mushrooms, onions, and garlic all blend together to create a fantastic flavor. When you stuff acorn squash, the filling takes on the flavor of the squash. It is not as sweet as butternut squash, but it is in the same family. If you have never had acorn squash, it has a mildly sweet and nutty taste. Check it and then heat in 30-second increments until heated through. Place on a microwave-safe plate and heat for two minutes. You can also reheat this in the microwave, but it will not be as crisp. Bake for about 20 minutes, or until heated through. When you are ready to eat it, thaw the squash in the fridge overnight and then reheat it in the oven.Preheat the oven to 350 degrees Fahrenheit and then place the squash on a baking sheet. Place the squash in a freezer-safe container and it will keep for up to four months. If you want to freeze the leftovers, you can do that as well. This can be stored in the fridge for up to four days in an airtight container. When you are ready to bake, stuff the squash and bake as directed. Store the unbaked squash in the fridge for up to a day before baking. Simply prepare the squash and stuffing, but do not bake it. The great thing about this recipe is that it can be made ahead of time. Lentils - You can use quinoa, rice or even orzo.Spaghetti squash, butternut squash, kabocha squash, and even pumpkin would all be great substitutes.Step 7: Return stuffed squash to the oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Sprinkle each half with some freshly grated Parmesan cheese. Step 6: When ready, remove cooked squash from the oven and cool slightly before filling each half with the Portobello mushroom mixture. Season with salt and black pepper, to taste. Remove from heat and stir in the chopped dates and toasted walnuts. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Step 5: Stir green lentils, fresh sage, and red wine into the skillet. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes. Step 4: Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add minced garlic and pancetta and cook, stirring occasionally, until lightly browned, approximately 2-3 minutes. Step 3: In the meantime, heat the remaining olive oil in a large skillet over medium heat. Place baking dish on center rack in preheated oven and roast for 40 minutes, or until the squash is fork tender.
Step 2: Place the acorn squash halves cut side up in the prepared baking dish and brush cut edges with one tablespoon olive oil. Spray a large baking dish with non-stick cooking spray and set aside. Step 1: Position oven rack to center position, then preheat oven to 400☏. You will find complete instructions in the recipe card below. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later. Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Green lentils- The lentils should be cooked.If you are looking for other fall dish ideas, check out our Chicken Pasta with Vegetables and our Cheeseburger Soup. Taking the basic sausage acorn stuffed squash and replacing the sausage with mushrooms, turns this into an inexpensive meatless recipe that can be great for any night of the week. I have had Italian sausage stuffed acorn squash many times.
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