1.2 lbs down in day one. Well that’s exciting

I am sure that will not remain .

I did enjoy the Roasted Squash recipe a ton yesterday. Coming from my carnivorous habits I did think I would enjoy it but REALLY did.

INGREDIENTS:

1 medium acorn squash

3/4 tsp sea salt

1/2 tsp black pepper

6 tbsp olive oil

2 garlic cloves

1 large portabella mushroom chopped

1 small onion chopped

2 tsp fresh sage finely chopped

Pinch (I used more than a pinch) red pepper flakes

DIRECTIONS:

1.) Preheat oven to 450 (Broil)

2.) Trim off each end of the squash

3.) Stand the squash upright and halve lengthwise

4.) Scoop out the pulp and seeds and discard

5.) Brush each squash half with olive oil the sprinkle salt and black pepper

6.) Arrange cut sides down on baking sheet lined with parchment paper

7.) Roast the squash until flesh is tender and the edges are golden brown approx 25-35 minutes

8.) Heat olive oil in a pan over medium high heat

9.) add the onions and garlic and saute 2 minutes or until onions begin to turn translucent

10.) add mushrooms and sage and red pepper flakes until mushrooms begin t soften (approx 5 minutes)

11.) Remove squash from oven and flip over

12.) fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes

 

ENJOY 

HERE IS THE FULL PLAN I AM FOLLOWING