Vegetarian Stuffed Acorn Squash with Farro

Dinner's done when you serve Vegetarian Stuffed Acorn Squash straight from the bowl. The stuffing is a protein-packed filling of farro, white beans, mushrooms and onions and topped with crumbled feta cheese.

At least once a year I like to try something new with a winter squash. "Squad Goals" as my girls would say! This year's Vegetarian Stuffed Acorn Squash Bowls were a big hit! So much so, that they will probably end up on the Thanksgiving or Christmas menu for my vegetarian and vegan family and friends.

They are a new twist on an old favorite.

Typically you find rice stuffing. But, I'm smitten with the chewy, nutty texture of farro that was used in Farro Pilaf with Cranberries and Walnuts. This "ancient" grain is a perfect alternative to rice...in almost any recipe, including this one.

Winter squashes are plentiful during fall and winter according to my handy dandy Seasonal Produce Guide. Let me suggest that if there is just one new squash recipe you try before they disappear, THIS IS IT!

How to make Vegetarian Stuffed Acorn Squash Bowls

To prepare the squash for roasting, slice a thin piece off the bottom so it will sit flat and pretty. Then, slice off the lid, about 1 inch down from the stem. Scoop out the seeds and stringy flesh and discard them. Place a small pat of butter in the bottom or brush the inside with olive oil. Keep the lid!

Place the prepared squash on a baking sheet lined with aluminum foil or parchment paper.

Vegetarian Stuffing for Roasted Acorn Squash

Each acorn squash is stuffed with a mixture of farro, mushrooms, onions and white beans. Cook the farro according to directions on the package. It will take about 30 minutes. While the farro is cooking, saute the onion and mushrooms in olive oil and oregano seasoning. When it's done, add the farro and white beans to the pan.

MAKE AHEAD TIP! Cook the farro and/or make the stuffing a day in advance and store in the refrigerator until ready to use.

Assembly and Roasting Acorn Squash

Fill the cavity of the squash with the stuffing mixture, keeping any extra filling to serve on the side. The squash pictured is about 4 inches.

Place the top on the squash as it roasts in the oven, sealing in all of the flavors so they meld beautifully.

Roast the squash in a 400 degree F oven until the flesh is tender to touch with a fork. Check for doneness at about 45 minutes. It usually takes about an hour.

Vegan Stuffed Acorn Squash

The vegan version of this recipe uses dairy-free butter. Another alternative is to brush the inside with olive oil instead. Sprinkle with nutritional yeast flakes, if desired, instead of adding any cheese. It is delicious without any cheese at all!

Vegetarian Stuffed Acorn Squash Recipe Variations

Customize this recipe according to your tastes and what's in your pantry. Check out these ideas:

• Add toasted nuts, such walnuts or pecans
• Top with a different cheese, such as goat cheese or Parmesan cheese
• Use a different seasoning, such as thyme or basil
• Try quinoa or brown rice; this Mushroom and Quinoa Stuffed Acorn Squash looks divine!
• Add chopped greens, like kale or spinach
• Sub black beans, cannellini beans...most any type will work!

Sit down and enjoy this roasted acorn squash "bowl" piping hot from the oven. Scrape the squash from the sides and gently mix in the farro, white bean, mushroom and onion filling.

Please rate this recipe and tag @DinnerMom or #DinnerMom on social media if you make this recipe. We love to see what you are cooking up!

Vegetarian Stuffed Acorn Squash with Farro and Mushrooms

Serve Vegetarian Stuffed Acorn Squash with a protein-packed filling of farro, white beans, mushrooms and onions straight from the "BOWL" for a festive meal!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 4 servings

Calories: 647kcal

Author: Marjory Pilley

Ingredients

• 4 acorn squash4 acorn squash
• 4 teaspoons butter or vegan substitute4 teaspoons butter or vegan substitute
• 1 cup farro uncooked; 2 cups cooked1 cup farro uncooked; 2 cups cooked
• 1 Tablespoon olive oil1 Tablespoon olive oil
• 1 small onion diced; approx. 1 cup1 small onion diced; approx. 1 cup
• 8 ounces mushrooms diced8 ounces mushrooms diced
• 1 teaspoon oregano1 teaspoon oregano
• 16 ounces white beans 1 can, rinsed and drained; about 1 1/2 cups16 ounces white beans 1 can, rinsed and drained; about 1 1/2 cups
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/4 teaspoon pepper1/4 teaspoon pepper
• 1/2 cup reduced fat crumbled feta cheese leave off for vegan option1/2 cup reduced fat crumbled feta cheese leave off for vegan option

Instructions

• Preheat oven to 400 degrees F.
• Cut a small sliver off the bottom of each acorn squash so they will sit upright in the baking dish.
• Cut the top off of the acorn squash about 1 inch below the stem. Retain the acorn "lid" for later in the process. 
• Scoop out seeds and stringy flesh and discard.
• Place 1 teaspoon of butter in the bottom of each acorn squash.
• Place squash on a baking sheet covered with aluminum foil.
• Cook farro according to package directions. Drain and set aside when finished.
• While farro is cooking, heat 1 Tablespoon of olive oil in a large pan over medium heat.
• Add onions, mushrooms and oregano to pan and saute until tender, about 5 minutes.
• Add farro and white beans to pan with onion and mushroom mixture and stir to combine.
• Season with salt and pepper.
• Spoon stuffing into the cavity of each acorn squash. If there is leftover stuffing, and there may be depending upon the size of the squash, serve it on the side.
• Place acorn "lid" on top of each acorn squash.
• Roast in the oven for 1 hour or until flesh of the squash is tender to the touch of a fork. Check at 45 minutes.
• Open lid and sprinkle with feta cheese, if desired.

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Nutrition

Calories: 647kcal | Carbohydrates: 117g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 564mg | Potassium: 2503mg | Fiber: 22g | Sugar: 3g | Vitamin A: 1785IU | Vitamin C: 50.7mg | Calcium: 366mg | Iron: 9.1mg

Nutritional and Food Safety Disclaimer

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