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Roasted Acorn Squash with Mushroom Ragu

Beachbody-Blog-Squash-Mushroom-Ragu

Serve savory mushroom ragù in acorn squash bowls for a dramatic dish that is surprisingly filling.

Total Time: 1 hr. 8 min.

Prep Time: 10 min.

Cooking Time: 58 min.

Yield: 2 servings

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)

Preparation:

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.

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