Description
A delicious and nutritious dish featuring roasted acorn squash filled with farro and cranberries, perfect for a healthy meal.
Ingredients
Scale
- 2 acorn squashes
- 1 cup farro
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped pecans
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Drizzle olive oil over the squash halves and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, cook the farro according to package instructions.
- In a large bowl, combine cooked farro, dried cranberries, chopped pecans, and parsley.
- Once the squash is done, fill each half with the farro mixture.
- Return to the oven for an additional 10 minutes.
- Serve warm and enjoy!
Notes
- For a vegan option, ensure the farro is cooked in vegetable broth.
- Feel free to add other nuts or seeds for extra crunch.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Roasted Acorn Squash, Farro, Cranberries, Healthy Recipe, Vegetarian Dish