Have you ever walked by the produce section and see certain types of products and wonder what the heck is that? Yea, that was me when I first encountered acorn squash! Named after it’s shape and uncanny resemblance to those acorns that we find all over our streets and lawn during the Fall season (be careful not to slip on them!) But don’t be fooled as this oddly shaped food is packed with vitamins (C, A & B) and nutrients such as magnesium, iron, and potassium!
Technically a fruit (as it has seeds on the inside) I love the mild buttery taste and there are so many ways to enjoy it from roasting to soups to salads! Since it has nice deep pockets on the inside I prefer to stuff it!
Sweet or Savory?!
Now, this is not my first stuffed squash recipe, last year I created my Acorn Squash for Breakfast recipe! Roasted and stuffed with yogurt, toasted pecans, walnuts and sprinkled with cinnamon, a definite breakfast treat! This time I went more savory and used farro (love the nutty taste and texture of farro), dried cranberries, toasted pumpkin seeds and sprinkled with feta. Ok, maybe a little sweet on this one too!
How to cut open
You definitely need some arm muscle & a sharp chef’s knife when cutting the squash in half. Not sure how? Check out this YouTube video before you start!
The best part was reheating these for lunch and the feta melting everything together – yum! Feel free to use any grain you like such as quinoa, brown rice or even cauliflower rice! As always, cater it to your liking but either way these are a great addition to your meal rotation. Double the recipe and stuff a few for the week – meal prep is done! I paired my squash with a soup for lunch and it was delicious!
Stuffed Acorn Squash
- 1 Acorn Squash
- 1/4 cup farro
- 1 tbs olive oil (for squash)
- 1 tsp olive oil (for farro mixture)
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (optional toast them)
- 1 tbs lemon juice
- 1/4 cup crumbled feta or goat cheese
- 1 tsp salt & pepper
- 1 tbs fresh chopped parsley
- Preheat oven to 400F. Line a baking sheet with parchment paper (easy cleanup!)
- Slice acorn squash in half with a sharp knife. *Important to use a sharp knife* Scoop out the seeds and any strings to throw away.
- Brush 1 tbs of olive oil throughout the cut side of squash (into the center hole) then sprinkle with salt & pepper. Place squash on the pan, cut side down and bake for 30-40 minutes. Should be fork tender when done.
- While squash is cooking prepare farro according to package directions. Once done add to a large bowl and add in 1 tsp olive oil, lemon juice, salt & pepper (to taste), pumpkin seeds, dried cranberries, and cheese.
- Once squash is cooked, divide mixture evenly into each half and sprinkle with parsley.
- Can be stored in the fridge and heated up to enjoy later.