Farro-Stuffed Acorn Squash
- Total Time
Serve one squash half as a side dish to roasted chicken or pork, or enjoy both halves as a vegetarian meal.
uncooked acorn squash1 medium, halved, seeded
cooking spray2 spray(s)
kosher salt1 pinch, (or to taste)
black pepper1 pinch, (or to taste)
olive oil1 tsp
uncooked leek(s)½ cup(s), sliced
fresh apple(s)½ cup(s), chopped
cooked farro½ cup(s)
fresh thyme1 tsp
salted butter½ tsp
- 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.
- Serving size: 2 stuffed squash halves