Ingredients (for two people)
– 1 acorn squash
– acorn squash pulp
– 1 onion, finely minced
– 2 cloves of garlic, finely chopped
– 10 mushrooms, chopped
– sea salt, black pepper to taste
– pinch of smoked paprika, curry
– 3-4 tbsp. extra virgin olive oil
Preheat the oven into 370F.
Wash and cut the acorn squash in two pieces.
Seeded and bake for 15-20 minutes or until tender.
Meanwhile, make the stuffing. Heat the olive oil in a fry pan into a medium heat.
Add the onion, garlic and cook until golden brown.
Seasoning, add the mushrooms and cook it for 4-5 more minutes.
When the squash is ready, it means tender, carefully take most of its pulp with a spoon.
Add the pulp to the stuffing and mix all together.
Fill the two halves of the squash with the mixture and bake for 10 minutes.
I had roasted bell peppers in my fridge that I used as a decoration. If you would like to decorate yours a little fresh parsley is good too!
Be creative and make your best green salad as a side dish!
I made my arugula salad with avocado, fresh mushrooms, grape tomatoes, green onions, pumpkin seeds and fresh garlic.
As a dressing I use sea or Himalayan salt, cumin, fresh lemon juice and extra virgin olive oil… Delicious!
This is another easy and tasty dish =)