Description
A Roasted & Stuffed Acorn Squash Recipe made with Farro, Sun-dried Tomatoes and Spinach. Easy to make and so delicious!
Ingredients
2 acorn squash
2 tablespoons olive oil
salt & pepper
4 fresh thyme leaves
4 garlic cloves
1 cup farro grain
2 tablespoons olive oil
1/2 large onion, chopped
5 baby bella mushrooms (or cremini), sliced and diced small
2 garlic cloves, minced
10 sun-dried tomatoes
2 cups fresh spinach leaves (or chopped swiss chard)
1 tablespoon Italian seasoning
fresh basil
1/2 – 3/4 cup vegetable broth
Instructions
- Carefully cut squash in half, from the stem down. Scoop & scrape out seeds with a spoon. Place on a parchment lined baking sheet. Drizzle with olive oil and season with salt & pepper. Place a thyme leaf and garlic clove in each. Flip over, shifting the thyme and garlic under each halved squash. Roast squash at 375° for 45-50 minutes.
- In a small pot, cook 1 cup farro in 4 cups salted water for 25 minutes. Strain & set aside when done.
- Soak sun-dried tomatoes in 2 cups hot water for 15 minutes. Strain sun-dried tomatoes. Slice thin and chop into small size pieces.
- Heat 2 tablespoons oil in pan. Sauté onion for 5 minutes, add mushrooms and garlic. Cook until lightly browned.
- Add sun-dried tomatoes, spinach leaves and Italian seasoning. Pour in vegetable broth, enough to make moist but not soupy. Heat thru, add fresh basil. Season with salt and pepper to taste.
- Add mixture to cooked farro.
- Fill in each roasted squash with farro stuffing. Place in oven to heat an additional 10-15 minutes before serving.
- Serve on individual plates and top with fresh basil & parmesan cheese (or alternative).
- Eat with a spoon, digging into squash with each scoop. Yum!
Notes
*Tip – Heat squash in oven for 15 minutes to make cutting in half easier. Use a dish towel to hold the squash in place.
Keywords: roasted stuffed acorn squash, roasted squash, roasted acorn squash