Roasted Acorn Squash with Mushroom Ragu

The garlic and mushrooms really shine through in this savory acorn squash recipe. You won't be able to get enough of the tomato sauce!

Ingredients

1 acorn squash (mine was about 1.8 pounds)

1/2 onion

1 clove garlic

1 cup mushrooms

15 oz can crushed tomatoes (This gave it a tin can flavor. Try regular tomato sauce instead.)

1 tsp fresh oregano (I used 1/3 tsp dried)

Instructions

1. Preheat oven to 400 degrees.

2. Cut squash in half. Remove seeds and bake ~45 minutes.

3. Saute onions and mushrooms. Add garlic.

4. Add tomatoes and oregano.

5. Cook 10 minutes.

6. Serve mushroom ragu inside squash.

Notes: I like this better than pasta, but it needs some protein to be a full meal.

Inspired by Beach Body