Vegetarian Stuffed Acorn Squash

5 from 2 votes

Vegetarian Stuffed Acorn Squash

Vegetarian stuffed acorn squash makes a delightful dinner meal everyone will love. Chewy farro cooked with mushrooms, sun-dried tomatoes, and spinach fills up oven-roasted acorn squash halves for a tasty main course that’s perfect for casual dinners or special occasions.

Prep Time25

Cook Time1

Total Time1 25

Course: Dinner

Cuisine: Healthy

Diet: Vegetarian

Servings: servings

Calories: 421kcal

Author: Chef Cindy

Ingredients

Acorn Squash

2 acorn squash
2 tablespoons olive oil
salt & pepper
4 fresh thyme leaves
4 garlic cloves

Farro Stuffing

1 cup farro grain
2 tablespoons olive oil
½ large onion chopped
5 baby bella mushrooms or cremini, sliced and diced small
2 garlic cloves minced
10 sun-dried tomatoes
2 cups fresh spinach leaves or chopped swiss chard
1 tablespoon Italian seasoning
fresh basil
½ - ¾ cup vegetable broth

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Instructions

Carefully cut squash in half, from the stem down. Scoop & scrape out seeds with a spoon. Place on a parchment lined baking sheet. Drizzle with olive oil and season with salt & pepper. Place a thyme leaf and garlic clove in each. Flip over, shifting the thyme and garlic under each halved squash. Roast squash at 375° for 45-50 minutes.
In a small pot, cook 1 cup farro in 4 cups salted water for 25 minutes. Strain & set aside when done.
Soak sun-dried tomatoes in 2 cups hot water for 15 minutes. Strain sun-dried tomatoes. Slice thin and chop into small size pieces.
Heat 2 tablespoons oil in pan. Sauté onion for 5 minutes, add mushrooms and garlic. Cook until lightly browned.
Add sun-dried tomatoes, spinach leaves and Italian seasoning. Pour in vegetable broth, enough to make moist but not soupy. Heat thru, add fresh basil. Season with salt and pepper to taste.
Add mixture to cooked farro.
Fill in each roasted squash with farro stuffing. Place in oven to heat an additional 10-15 minutes before serving.
Serve on individual plates and top with fresh basil & parmesan cheese (or alternative).
Eat with a spoon, digging into squash with each scoop. Yum!

Notes

RECIPE TIP: Heat the squash in the oven for 15 minutes to make cutting it in half easier. Use a dish towel to hold the squash in place.

How to Store

Make ahead: Make the stuffing up to three days in advance if saving time is important. The squash is best roasted the day you plan to serve but it’s mostly hands-off. Heat the farro up in a skillet for a few minutes before stuffing it in the acorn squash.

Leftovers: Store in the refrigerator for up to five days.

Freezer: I don’t recommend freezing any leftover stuffed squash but you can freeze the farro stuffing. Just be sure to store it in an airtight container and it will keep for up to three months.

Reheat: Place the stuffed squash in a baking pan with a tiny bit of water and cover with a lid. Cook in a 350° oven for about 25-30 minutes or until heated through.

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