Roasted Acorn Squash with Mushroom Ragu

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Ingredients:

  • 1 acorn squash, cut in half, seeds removed
  • 3 tsp. olive oil, divided use
  • ½ medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 cup sliced mushrooms
  • 1 (15-oz.) can low-sodium crushed tomatoes
  • 1 tsp. fresh oregano (or thyme), finely chopped
  • Sea salt and ground black pepper (to taste; optional)

Directions:

  1. Preheat oven to 400° F.
  2. Brush the interior of each squash half with ½ tsp. oil.
  3. Bake for 45 to 50 minutes, or until tender when pierced with a fork. Remove from oven. Set aside.
  4. Heat remaining 2 tsp. oil in large saucepan over medium-high heat.
  5. Add onion and mushrooms; cook, stirring frequently, for 6 to 7 minutes, or until onions are translucent and mushrooms are lightly browned.
  6. Add garlic; cook for 1 minute.
  7. Add tomatoes and oregano. Season with salt and pepper if desired; cook, stirring frequently, for 10 minutes.
  8. Spoon half of the sauce mixture into each squash half.

Nutritional Information:

(per serving, 1/2 recipe)

  • Calories: 239
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 152 mg
  • Carbohydrate: 38 g
  • Fiber: 8 g
  • Sugar: 9 g
  • Protein: 7 g

Roasted Acorn Squash with Mushroom Ragu

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