vegetable - farro stuffed acorn squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup farro (uncooked) = 3/4 cup cookdpinch salt2 small acorn squash 1 1/4 lb each2 slices bacon cooked and chopped1/2 C chopped onion1/4 C chopped carrot1/4 C chopped celery1/2 C chopped red pepper (1/2 medium pepper)4 cloves garlic, peeled, minced1/4 C white wine1 C chopped fresh mushrooms (4 large)1/4 C chopped fresh herbs (rosemary, thyme, sage, parsley)Salt & pepper to taste3 oz parmigiano-Reggiano cheese, shredded.
serving is 1/2 stuffed squash
Preheat oven 400 degrees
Cook farro 20 minutes in salted water - 2 qts
Cut squash in half and clean seads
Add onionto bacon gresse pan and saute 5 min. Stirring occasionally.
Add Carrots, celery, rmushrooms, red pepper and continure to saute until onion starts to brown at edges, add garlic and stir 30 more seconds. Remove from skillet to plate.
Add wine to skillet, water and tomato. On high heat, reduce the liquid until it's thick and syrupy.
Return vegs, bacon and farro to pan and cook for 30 seconds. Remove from heat and salt and pepper to taste
Fill squash with mixture. Scatter cheese on top.
Put squash halfs in a greased oven proofed pan and bake uncovered for 55 -60 minutes or until done when tested with fork.
Number of Servings: 4
Recipe submitted by SparkPeople user GAILBIRD2.
Preheat oven 400 degrees
Cook farro 20 minutes in salted water - 2 qts
Cut squash in half and clean seads
Add onionto bacon gresse pan and saute 5 min. Stirring occasionally.
Add Carrots, celery, rmushrooms, red pepper and continure to saute until onion starts to brown at edges, add garlic and stir 30 more seconds. Remove from skillet to plate.
Add wine to skillet, water and tomato. On high heat, reduce the liquid until it's thick and syrupy.
Return vegs, bacon and farro to pan and cook for 30 seconds. Remove from heat and salt and pepper to taste
Fill squash with mixture. Scatter cheese on top.
Put squash halfs in a greased oven proofed pan and bake uncovered for 55 -60 minutes or until done when tested with fork.
Number of Servings: 4
Recipe submitted by SparkPeople user GAILBIRD2.
Nutritional Info Amount Per Serving
- Calories: 282.4
- Total Fat: 8.7 g
- Cholesterol: 19.5 mg
- Sodium: 470.4 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 5.8 g
- Protein: 14.3 g
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