All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Ingredients

1 acorn squash, halved and seeded 1 tablespoon extra-virgin olive oil, divided salt to taste cooking spray 4 slices turkey bacon 4 baby portobello mushrooms, sliced ½ medium onion, chopped 1 clove garlic, minced ¼ cup cubed crusty bread 2 tablespoons water ½ teaspoon dried sage ¼ teaspoon ground thyme salt and ground black pepper to taste

Nutrition Info

501.9 calories carbohydrate: 70.7 g cholesterol: 32.4 mg fat: 22.3 g fiber: 10.7 g protein: 14 g saturatedFat: 4.1 g servingSize: - sodium: 849 mg sugar: 16.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place 1 acorn squash half onto the prepared baking sheet, drizzle with 1/2 tablespoon oil and season with salt. Wrap and refrigerate other squash half for another use.
Bake squash in the preheated oven until tender and easily pierced with a fork, about 40 minutes.
Spray a frying pan lightly with cooking spray. Place bacon into the pan and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, cut into small pieces and set aside.
Heat remaining 1/2 tablespoon oil in the same pan over medium heat. Cook mushrooms, onion, and garlic in the hot oil until tender, 5 to 7 minutes. Add bread cubes, water, sage, thyme, salt, and pepper. Continue to cook until desired consistency is achieved, 5 to 7 minutes more. Add bacon, mix, and set aside.
Remove squash from the oven and carefully scoop contents out and mix with stuffing in a bowl. Stuff acorn squash with stuffing mixture and serve immediately.

1 serving

This stuffed acorn squash is a perfect fall dish with a sweet, earthy taste.