Farro-Stuffed Acorn Squash
5
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 1 • Difficulty: Easy
Serve one squash half as a side dish to roasted chicken or pork, or enjoy both halves as a vegetarian meal.
Ingredients
Uncooked acorn squash
1 medium, halved, seeded
Olive oil cooking spray
2 spray(s)
Kosher salt
1 pinch(es), (or to taste)
Black pepper
1 pinch(es), (or to taste)
Olive oil
1 tsp(s)
Uncooked leek
½ cup(s), sliced
Apple
½ cup(s), chopped
Cooked farro
½ cup(s)
Fresh thyme
1 tsp(s)
Salted butter
½ tsp(s)
Instructions
1
Preheat oven to 400°F.
2
Coat cut surfaces of squash with cooking spray; season with salt and pepper. Roast, cut sides down, on a baking sheet until tender, 45 minutes.
3
Meanwhile, heat oil in a medium nonstick skillet over medium-high heat; saute leek 5minutes. Add apple; saute until leek and apple are lightly golden and tender, 4 minutes.
4
Stir farro, thyme and butter into skillet; toss over low heat until hot (and season to taste). Spoon farro mixture into squash halves; serve.
5
Serving size: 2 stuffed squash halves
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