Our stuffed acorn squash provides a protein packed, healthy and tasty alternative to the usual or traditional Christmas side dishes. With the crisp pancetta, deliciously rich Portobello mushrooms, tangy and sweet dates along with aromatic sage you get fabulous, bold flavors with every bite. And as an added bonus, the addition of the lentils and walnuts give depth and a truly nutty flavor. This dish is equally as good as a vegetarian option (simply remove the pancetta).
Ingredients
3 acorn squash
1 tbsp olive oil- 2 tbsp olive oil
4 cloves garlic
4 oz. pancetta
1 ½ lb. portobello mushrooms
½ yellow onion medium 
1 cup green lentils
1.5 tbsp sage fresh 
¼ cup red wine dry
⅓ cup dates
¼ cup walnuts
¼ cup parmesan cheese
sea salt to taste
black pepper to taste
Instructions
- Position your oven rack to the center of the oven and preheat to 400°F.
- Spray a large baking dish with non stick cooking spray. Cut the 3 acorn squash in half. Scoop out any seeds or fibrous matter and place them cut side up in the baking dish. Brush the cut edges with 1 tbsp olive oil. Season with salt and black pepper, to taste.
- Place baking dish on a center rack in your pre-heated oven and roast for 40 minutes, or until the squash is fork tender.
- In the meantime, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add minced 4 cloves garlic and 4 oz. pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.
- Add chopped 1 ½ lb. portobello mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced ½ yellow onion and continue cooking, stirring once or twice, for another 3-4 minutes.
- Stir in the 1 cup green lentils, fresh 1.5 tbsp sage, and ¼ cup red wine. Cook, stirring occasionally, until the mixture thickens, approximately 8-10 minutes.
- Remove from heat and stir in the 1/3 cup dates and toasted ¼ cup walnuts. Season with sea salt and black pepper, to taste. Set aside.
- When ready, remove cooked squash from oven. Let the squash cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with the freshly grated ¼ cup parmesan cheese.
- Return the stuffed squash to the oven for another 5-10 minutes. Ensure the mixture is heated through and the cheese has melted. Remove from oven and serve immediately. Enjoy!
Notes
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.
YOUR RECIPE NOTES:
Nutrition
Serving: 426gCalories: 453kcalCarbohydrates: 55gProtein: 17gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 15mgSodium: 212mgPotassium: 1623mgFiber: 16gSugar: 9gVitamin A: 845IUVitamin C: 27mgVitamin D: 0.4µgCalcium: 167mgIron: 5mg
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