what you need for 2 people:
1 acorn squash
1/2 cup shitaki mushrooms
1/2 cup green lentils
1 teaspoon ground sage
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup of grated manchego cheese (I mean, you are free to use more...)
salt & pepper
what to do:
Preheat oven to 375F.
Cook lentils & quinoa (2 cup of water to every 1 cup of dry grains, make more than needed for the recipe and use for lunch!)
Cut squash in half & remove seeds. Coat squash in olive oil & lightly salt & pepper. Coat seeds in salt & olive oil. Place squash & seeds on a baking sheet (then you don't have to wash two pans). Bake seeds for about 15 minutes until golden. Remove seeds from tray & put squash back for another 15 minutes.
In the meantime, mix mushrooms, lentils, quinoa & manchego cheese (save a bit to top squash). Mix in 1 table spoon of olive oil, 1 teaspoon sage, garlic powder & onion powder.
Remove squash from oven after about 30 minutes & fill with delicious mushroom mixture. Top with cheese & a few of the toasted seeds.
Cook for another 10-15 minutes. Take out the squash & serve. You are a master chef, rock on.
I know, you are into squash. Come on, it is the one of the best symbols of fall & the most delicious & versatile foods around. These stuffed acorn squash are to die for. Seriously, you are going to die and go to heaven during your first bite. Some people are nervous about cooking squash, but I am telling you that you can do it! Try out these baked acorn squash & find out just how easy and delicious they can be!
A working girl in love with good food, drink & good conversation.