A Roasted & Stuffed Acorn Squash Recipe made with Farro, Sun-dried Tomatoes and Spinach. Easy to make and so delicious!

Scale

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

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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!

*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