Stuffed Acorn Squash With Farro

These squashes double as a main course for vegetarians. They can be filled two days ahead and then baked before the feast.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 8
Advertisement - Continue Reading Below

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide among 8 shells and bake on rimmed baking sheets until golden, 35 to 45 min.
  5. 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.

More recipes like this
Roasted Butternut Squash
Roasted Butternut Squash
veggies
Pickled Veggies
maple tahini sauce
Maple-Tahini Sauce
pomegrante gremolata
Pomegranate Gremolata
pumpkin seeds
Super-Spiced Roasted Pumpkin Seeds