Farro-Stuffed Acorn Squash

Total Time
0:55
Prep
0:10
Cook
0:45
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, (or to taste)
  • black pepper
    1 pinch, (or to taste)
  • olive oil
    1 tsp
  • uncooked leek(s)
    ½ cup(s), sliced
  • fresh apple(s)
    ½ cup(s), chopped
  • cooked farro
    ½ cup(s)
  • fresh thyme
    1 tsp
  • salted butter
    ½ tsp
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.
Notes
Serving size: 2 stuffed squash halves

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