Farro-Stuffed Acorn Squash

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Total Time:
55min
Prep:
10min
Cook:
45min
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
  • 1 medium uncooked acorn squash, halved, seeded
  • 2 spray(s) olive oil cooking spray
  • 1 pinch kosher salt, (or to taste)
  • 1 pinch black pepper, (or to taste)
  • 1 tsp olive oil
  • 1/2 cup(s) uncooked leek(s), sliced
  • 1/2 cup(s) fresh apple(s), chopped
  • 1/2 cup(s) cooked farro
  • 1 tsp fresh thyme
  • 1/2 tsp salted butter
Instructions

Preheat oven to 400°F.

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.

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.

Stir farro, thyme and butter into skillet; toss over low heat until hot (and season to taste). Spoon farro mixture into squash halves; serve.

Notes
Serving size: 2 stuffed squash halves

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