Ingredients

The following ingredients have 2 Servings
  • 2 acorn squash (halved & seeds removed)
  • 1/3 cup red onion (chopped)
  • 1/3 cup carrot (chopped)
  • 1/3 cup mushrooms (chopped)
  • 1/3 cup pine nuts (toasted)
  • 3 tablespoons garlic (minced)
  • 2 tablespoons butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon parsley
  • 1/4 teaspoon sage
  • 1/2 teaspoon thyme

Instruction

  • Preheat oven to 350 F. Clean your squash, cut in half and remove all seeds and stringy bits.
  • Dust a piece of parchment paper with garlic powder, onion powder, salt, and pepper. Place the squash cut side down onto the parchment and place in the oven for about 30 minutes.
  • While your squash cooks, melt the butter then saute your mushrooms, onions, garlic, and carrots in a pan over medium heat. When the onions are beginning to brown, add 1 tbs soy sauce.
  • Then add the pine nuts, herbs, and season with salt and pepper. Saute another 4-5 minutes, stirring constantly. Remove from heat until squash are ready to come out of the oven.
  • After 30 minutes, remove the squash from the oven and carefully flip to reveal the empty side. Fill generously with the pine nut mix, grate Whiskey cheddar cheese over the tops, poking in any crumbly bits, then pop the squash back into the oven for an additional 15 minutes or until the squash is soft.