These squashes double as a main course for vegetarians. They can be filled two days ahead and then baked before the feast.
- 5 acorn squashes, halved, seeds removed
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 tsp. coarse salt
- ½ tsp. black pepper
- 4 c. white button mushrooms, trimmed and sliced
- 1 large onion, diced
- 1 tbsp. chopped rosemary
- 4 c. chopped Tuscan kale (stems and ribs removed)
- 3 c. cooked farro
- 1¼ c. crumbled fresh goat cheese
- 1 tbsp. chopped parsley
- red pepper flakes, for sprinkling
- Heat oven to 375°F. Drizzle squashes with 1 Tbsp oil and season with ½ tsp salt and ¼ tsp black pepper. Arrange, cut sides down, on 2 rimmed baking sheets. Pour ¼ cup water into each sheet. Bake until just tender, 25 to 45 min. Remove from oven but leave oven on.
- Turn squashes over and let cool. Scrape flesh from 8 halves into a bowl with a fork, leaving a wall at least ¼-inch thick. Scrape remaining 2 halves completely and discard shells.
- Heat a large nonstick skillet over medium-high heat with remaining Tbsp oil. Cook mushrooms, onion, and rosemary, stirring, until onion is soft, about 6 min. Add kale and cook until wilted, 1 to 2 min. Stir in farro and squash flesh. Season with remaining ½ tsp salt and ¼ tsp black pepper. Remove from heat. Fold cheese into filling.
- Divide among 8 shells and bake on rimmed baking sheets until golden, 35 to 45 min.
- Drizzle with oil and sprinkle with parsley and red pepper.
309 cal, 9 g fat (4 g saturated), 11 g protein, 51 g carb, 1 g sugar, 8g fiber, 363 mg sodium, 10 mg cholesterol per serving
This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.