Stuffed Acorn Squash
- December 8, 2021
- Ashley Tyrner
Prep
15 mins
cook
50 mins
serves
6
What would the chilly, winter months be without the sight, taste, and texture of squash? Coming in all different sizes and varieties like spaghetti, butternut, and the classic acorn, their small size makes them perfect for stuffing! Don’t let their little size fool you, these acorn squash weigh heavy in vitamins and minerals that support your body’s highest functioning. Acorn squash is rich in fiber, vitamin C, potassium, and magnesium.
Today’s recipe offers a plant-based approach to the holiday eating season. We typically associate this time of the year with classic comfort dishes such as turkey, macaroni and cheese, mashed potatoes, and several others of our favorites. An easy way to eat healthier during the holidays is to include more plant-based recipes on the menu. This specific dish focuses on more vegetables and grains as a way to satisfy these seasonal tastes. It is low-calorie and extremely nutritious making it a healthy holiday option.
Leave some room on your plate for this nutrient-dense side dish or make the star of the show! These acorns are getting packed with a zesty balance of savory and just a hint of sweet. Be sure to tag us in any recipe photos at @FarmboxRx. Now let’s jump into this recipe for Stuffed Acorn Squash!
Ingredients
3 acorn squash
8 oz sliced button mushrooms
1 ½ cup vegetable broth
½ cup farro
¼ cup dried cranberries
1 small shallot
2 tbsp fresh rosemary, chopped and packed
3 tbsp olive oil
sea salt
Directions
- Preheat the oven to 400º Fahrenheit.
- Slice the squash in half lengthwise. Scoop out the seeds and guts with a spoon. Lightly drizzle with one tablespoon of olive oil and sprinkle with salt. Place on a baking sheet and bake for 30-35 minutes, or until the squash is fork tender and golden.
- Meanwhile, prepare the filling. In a small pot, bring the vegetable broth to a boil. Add the farro to the boiling broth, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the farro is chewy and cooked. Strain off any excess broth.
- Bring a large skillet with the remaining 2 tablespoons of olive oil to medium heat.
- Finely dice the shallot and rosemary and add to the hot skillet. Stirring frequently, cook until shallots are translucent, and the rosemary is wilted and aromatic. Remove from heat.
- Add the cooked farro and cranberries and toss to combine. Spoon the grain mixture into the cooked acorn squash and enjoy!
Stuffed Acorn Squash Recipe
Print Recipe Pin RecipeIngredients
- 3 acorn squash
- 8 oz button mushrooms sliced
- 1.5 cup vegetable broth
- 1/2 cup farro
- 1/4 cup dried cranberries
- 1 shallot small
- 2 tbsp fresh rosemary chopped and packed
- 3 tbsp olive oil
- sea salt
Instructions
- Preheat the oven to 400º Fahrenheit.
- Slice the squash in half lengthwise. Scoop out the seeds and guts with a spoon. Lightly drizzle with one tablespoon of olive oil and sprinkle with salt. Place on a baking sheet and bake for 30-35 minutes, or until the squash is fork tender and golden.
- Meanwhile, prepare the filling. In a small pot, bring the vegetable broth to a boil. Add the farro to the boiling broth, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the farro is chewy and cooked. Strain off any excess broth.
- Bring a large skillet with the remaining 2 tablespoons of olive oil to medium heat.
- Finely dice the shallot and rosemary and add to the hot skillet. Stirring frequently, cook until shallots are translucent, and the rosemary is wilted and aromatic. Remove from heat.
- Add the cooked farro and cranberries and toss to combine. Spoon the grain mixture into the cooked acorn squash and enjoy!