Roasted Stuffed Acorn Squash with Farro and Mushrooms
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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!
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 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 1/2 cups
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 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.

Nutrition

Calories: 647kcal | Carbohydrates: 117g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 564mg | Potassium: 2503mg | Fiber: 22g | Sugar: 3g | Vitamin A: 35.7% | Vitamin C: 61.4% | Calcium: 36.6% | Iron: 50.6%