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    Home » Recipes » Meatless

    Vegetarian Stuffed Acorn Squash with Farro

    By Marjory Pilley Published Nov 8, 2017 · Updated Nov 5, 2018

    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Vegetarian Stuffed Acorn Squash Pin

    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.

    Roasted Stuffed Acorn Squash with Farro and Mushrooms being lifted out with a fork

    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!

    Acorn Squash cut and ready for Roasting

    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.

    Acorn Squash Ready for Roasting with Top

    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!

    Vegan Stuffed Acorn Squash with lid to the side

    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!

     

    Vegetarian Stuffed Acorn Squash with Farro and Mushrooms

    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.

    overhead shot of Farro Stuffed Acorn Squash on plate

    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!

    📋 Recipe

    Roasted Stuffed Acorn Squash with Farro and Mushrooms

    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
    Email Ingredients + Recipe
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    Prep Time: 30 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 servings
    Author: Marjory Pilley

    Ingredients

    • 4 acorn squash
    • 4 teaspoons butter or vegan substitute
    • 1 cup farro uncooked; 2 cups cooked
    • 1 Tablespoon olive oil
    • 1 small onion diced; approx. 1 cup
    • 8 ounces mushrooms diced
    • 1 teaspoon oregano
    • 16 ounces white beans 1 can, rinsed and drained; about 1 ½ cups
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ½ 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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      Recipe Rating




    1. The Food Hunter

      January 14, 2015 at 10:40 am

      I've always wanted to try this serving suggestion

      Reply
      • Marjory

        January 14, 2015 at 4:32 pm

        It is a fun presentation and just as easy as cutting the squash in half.

        Reply
    2. Stephanie @ Back For Seconds

      January 14, 2015 at 10:42 am

      Such a lovely presentation!

      Reply
      • Marjory

        January 14, 2015 at 4:32 pm

        Thank you!

        Reply
    3. Cookin Canuck

      January 14, 2015 at 2:52 pm

      Farro, squash, mushrooms and beans...yep, I know I'd love this! This is such a fantastic meal idea.

      Reply
      • Marjory

        January 14, 2015 at 4:33 pm

        Thanks! I'm partial to this combination too!

        Reply
    4. cristina

      January 14, 2015 at 3:09 pm

      What a beautiful and healthy dish! I luv this idea of using the squash as the dish...such an elegant presentation and luv the ingredients.

      Reply
      • Marjory

        January 14, 2015 at 4:34 pm

        Thanks so much!

        Reply
    5. [email protected]

      January 14, 2015 at 3:34 pm

      I so love this, it's so easy, beautiful, and healthy!

      Reply
      • Marjory

        January 14, 2015 at 4:35 pm

        Thanks! It's a good dish for a healthy start to the New Year.

        Reply
    6. Amanda @ The Kitcheneer

      January 14, 2015 at 4:20 pm

      This is SO my kind of meal! I am loving all these healthy recipes! I am definitely writing this one down to try! YUM

      Reply
      • Marjory

        January 14, 2015 at 4:35 pm

        Thanks Amanda!

        Reply
    7. Brenda@Sugar-Free Mom

      January 14, 2015 at 7:02 pm

      Love that the squash serves as the bowl!

      Reply
    8. Lana | Never Enough Thyme

      January 14, 2015 at 7:25 pm

      I always enjoy acorn squash, but have yet to try farro. This makes me want to run right out and get some so I can make this delicious recipe!

      Reply
    9. Martha @ A Family Feast

      January 15, 2015 at 9:17 am

      I love roasted squash and acorn squash is probably my favorite! Love farro too!

      Reply
    10. claire @the realistic nutritionist

      January 15, 2015 at 9:58 am

      I need to try farro, it looks so versatile!

      Reply
    11. Angela {Mind Over Batter}

      January 15, 2015 at 1:36 pm

      I would LOVE this! I'm always down with eating my bowls. With farro, roasted squash, mushrooms and beans. Oh, man. Yum.

      Reply
    12. Paula - bell'alimento

      January 15, 2015 at 2:22 pm

      I love a good roasted acorn squash and love that you stuffed it with farro.

      Reply
    13. Kate @ Diethood

      January 15, 2015 at 9:18 pm

      5 stars
      SO pretty!! And the stuffing sounds wonderful!

      Reply
    14. Heather | girlichef

      January 15, 2015 at 9:21 pm

      Oh, I want everything exactly how you made it, this sounds amazing. I love farro, and I love winter squash - YUM!

      Reply
    15. Nutmeg Nanny

      January 16, 2015 at 8:17 am

      I have been obsessed with farro lately. Love that you stuffed it into a fresh winter squash.

      Reply
    16. kellie @ The Suburban Soapbox

      January 16, 2015 at 12:07 pm

      I bought everything so I can make this this weekend. I love farro!

      Reply
    17. Lynn

      July 09, 2020 at 9:31 am

      5 stars
      My husand and I have made this several times since finding this recipe a few years ago. We love it! It's one of my new favorite comfort foods.

      Reply
      • Marjory Pilley

        July 09, 2020 at 2:12 pm

        Thanks so much for the feedback! I'm so glad you enjoy it!

        Reply

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