Portobello and Sage-Stuffed Acorn Squash | FoodFlakes.com

Ingredients

• 3 acorn squash, cut in half and seeds removed
• 3 T. extra virgin olive oil, divided
• 3-4 cloves garlic, finely minced
• 4 oz. pancetta, diced
• 1 1/2 lbs. Portobello mushrooms, roughly chopped
• 1/2 medium yellow onion, thinly sliced
• 1 c. green lentils, cooked
• 1 1/2 T. fresh sage, finely chopped
• 1/4 c. dry red wine
• 1/3 c. dates, roughly chopped
• 1/4 c. walnuts, chopped
• 1/4 c. Parmesan cheese, freshly grated
• Sea salt and pepper, to taste
• Non-stick cooking spray