Stuffed Acorn Squash
Take advantage of the Fall produce with this all in 1 recipe. Vegetarian and vegan-friendly.
Ingredients
- 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
Instructions
- 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.