Go Back
One half of an Stuffed Acorn Squash on a white plate

Stuffed Acorn Squash

Looking for a Stuffed Acorn Squash recipe? This is a protein packed dish that is filled with flavor. Crisp pancetta, rich Portobello mushrooms, sweet dates, and aromatic sage bring fabulous, yet diverse, flavor to every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 411 kcal

Equipment

  • large baking dish
  • Knife
  • Cutting board
  • pastry brush
  • wooden spoon or spatula
  • grater

Ingredients
  

  • 3 acorn squash cut in half and seeds removed
  • 1 tablespoon extra virgin olive oil divided
  • 3 - 4 garlic cloves minced
  • 4 oz pancetta diced
  • 1 ½ pounds Portobello mushrooms roughly chopped
  • 1/2 cup medium yellow onion thinly sliced
  • 1 cup cooked green lentils
  • 1 ½ tablespoon fresh sage chopped
  • 1/4 cup dry red wine
  • 1/3 cup dates roughly chopped
  • 1/4 cup walnuts chopped
  • 1/4 cup parmesan cheese grated
  • kosher salt and black pepper to taste

Instructions
 

  • Position oven rack to center position, then preheat oven to 400°F
  • Spray a large baking dish with non-stick cooking spray and set aside.
  • Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.
  • In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.
  • Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.
  • Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.
  • When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.
  • Return stuffed squash to oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately. Enjoy!

Notes

Calories: 411kcal
Carbohydrates: 55g
Protein: 17g
Fat: 15g
Saturated Fat: 4g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 6g
Trans Fat: 0.03g
Cholesterol: 15mg
Sodium: 211mg
Potassium: 1608mg
Fiber: 16g
Sugar: 9g
Vitamin A: 845IU
Vitamin C: 26mg
Calcium: 165mg
Iron: 5mg
Keyword Acorn Squash, Squash, Stuffed Acorn Squash