Photo of Farro-Stuffed Acorn Squash by WW

Farro-Stuffed Acorn Squash

2 - 10
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
This elegant and unusual stuffed squash makes for a great side dish to roasted meats. Or enjoy it served alone as a hearty vegetarian meal that's as flavorful and filling as it is pretty. Note that this recipe calls for cooked farro, so if you don't have some of this versatile grain stashed in the fridge, allow an additional half hour to prepare it, or start cooking a pot of farro as per package instructions when you put the squash in the oven to roast. Delightfully firm, plump and characteristically chewy, farro's nutty flavor will stand up well to the sweetness of the apple and earthy acorn squash and leeks.


Uncooked acorn squash

1 medium, halved, seeded

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

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


  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