Winter Citrus Mushroom and Farro Stuffed Acorn Squash

Categories: Vegetables- Squash

Ingredients

• 2 medium acorn squash
• Olive oil
• Kosher salt and ground black pepper
• 1 1/2 cups thinly sliced mixed mushrooms
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cooked farro
• 1/4 cup chopped fresh parsley
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. chopped fresh thyme
• zest and juice of 1 lemon

Directions

1. Heat the oven to 400 degrees. Line a small baking pan ( 9×9 inch) with foil and spritz with cooking spray.
2. Cut the acorn squash in half from stem to point and scoop out seeds and membranes. Slice off a small piece of skin from the rounded side of each half so the squash can sit flat with the cut side up. Rub the cut side of each half with a bit of olive oil, sprinkle with salt and black pepper, then arrange in the prepared pan. Bake for 30 minutes while you prepare the filling.
3. Meanwhile, in a medium sauté pan over medium-high heat 2 Tbsp. olive oil. Add the mushrooms and cook for 5 minutes, or until they begin to brown. Add the onion and garlic and cook for another 5 minutes or until the onions are tender. Remove from the heat and stir in the farro, parsley, rosemary, thyme, and lemon zest and juice.
4. When the squash has cooked for 30 minutes, remove from the oven and spoon the filling into each half. Return to the oven and cook for another 10 minutes, or until the squash flesh is tender when pierced with na paring knife.

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