vegetable - farro stuffed acorn squash

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of vegetable - farro stuffed acorn squash calories by ingredient


healthy healthy
Number of Servings: 4


    1/4 cup farro (uncooked) = 3/4 cup cookd
    pinch salt
    2 small acorn squash 1 1/4 lb each
    2 slices bacon cooked and chopped
    1/2 C chopped onion
    1/4 C chopped carrot
    1/4 C chopped celery
    1/2 C chopped red pepper (1/2 medium pepper)
    4 cloves garlic, peeled, minced
    1/4 C white wine
    1 C chopped fresh mushrooms (4 large)
    1/4 C chopped fresh herbs (rosemary, thyme, sage, parsley)
    Salt & pepper to taste
    3 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.