Stuffed Acorn Squash with Mushroom and Turkey Bacon Stuffing

This stuffed acorn squash is the perfect dish for the fall season with its earthy taste from a mushroom and turkey bacon stuffing.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 502 Calories

Ingredients

• 2 tablespoons water
• salt to taste
• 1 clove garlic, minced
• salt and ground black pepper to taste
• ½ teaspoon dried sage
• cooking spray
• 1 acorn squash, halved and seeded
• ½ medium onion, chopped
• ¼ teaspoon ground thyme
• 4 slices turkey bacon
• 1 tablespoon extra-virgin olive oil, divided
• 4 baby portobello mushrooms, sliced
• ¼ cup cubed crusty bread

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step 2

Place 1 acorn squash half onto the prepared baking sheet; drizzle with 1/2 tablespoon oil and season with salt. Wrap and refrigerate other squash half for another use.

Step 3

Bake squash in the preheated oven until tender and easily pierced with a fork, about 40 minutes.

Step 4

Spray a frying pan lightly with cooking spray. Place bacon into the pan and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, cut into small pieces and set aside.

Step 5

Heat remaining 1/2 tablespoon oil in the same pan over medium heat. Cook mushrooms, onion, and garlic in the hot oil until tender, 5 to 7 minutes. Add bread cubes, water, sage, thyme, salt, and pepper. Continue to cook until desired consistency is achieved, 5 to 7 minutes more. Add bacon, mix, and set aside.

Step 6

Remove squash from the oven and carefully scoop contents out and mix with stuffing in a bowl. Stuff acorn squash with stuffing mixture and serve immediately.