Stuffed Acorn Squash with Goat Cheese and Mushrooms
Here is an easy, healthy and delicious recipe for your Meatless Monday- or whatever day you chose to go with a plant based protein.
3 TBSP.OLIVE OIL
2 ACORN SQUASH HALVED LENGTHWISE; REMOVE SEEDS
SALT AND PEPPER
8 OZ. MUSHROOMS- TRIMMED AND CHOPPED
1 LARGE SHALLOT, CHOPPED
5 OZ BABY SPINACH
2 SLICES WHOLE GRAIN SPROUTED BREAD
4 OZ. GOAT CHEESE
5 OZ MIXED GREENS
1 TSP LEMON JUICE
Preheat oven to 425 degrees. Brush some oil on squash halves and season with salt and pepper. Place squash cut side down on a baking sheet and bake until tender 20-25 minutes. Remove from oven, turn out side up.
Heat 1 T. oil in large skillet over med-hi heat. Add mushrooms and shallot. Cook until tender about 5 minutes. Add spinach. Cook until wilted-about 1 minute. Season with s/p. Remove from heat and fold in bread and cheese.
Divide mushroom mixture between halves and cook for about 8-10 more minutes.Increase temp to broil and cook another 3-5 minutes until lightly browned.
Toss greens with lemon juice and add remaining oil. Salt and pepper to taste. Serve salad with squash.
Add a glass of red wine and voila! Best dinner ever.
Recipe courtesy of Real Simple