Description
Stuffed acorn squash filled with savory farro, bacon or sausage, and topped with parmesan.
Ingredients
Scale
- 2 acorn squashes
- 1 cup farro
- 4 strips of bacon or 1 pound sausage
- 1 cup parmesan cheese, grated
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and remove seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place cut side down on a baking sheet and roast for 30 minutes.
- In a pot, cook farro in vegetable broth according to package instructions.
- In a skillet, cook bacon or sausage until browned. Remove and set aside.
- In the same skillet, sauté onion and garlic until soft.
- Add cooked farro and bacon or sausage to the skillet. Mix well.
- Remove squashes from the oven and fill them with the farro mixture.
- Top with parmesan cheese and bake for an additional 10 minutes.
Notes
- Adjust seasonings to your taste.
- You can substitute farro with quinoa for a gluten-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg
Keywords: stuffed acorn squash, farro, bacon, sausage, parmesan